Ingredients
- 3 large baking potatoes, peeled
- 1/2 cup clarified butter
- 2 large onions, diced
- 1 tablespoon pureed garlic
- 1 tablespoon freshly grated ginger
- 2 1/2 tablespoons ground cumin
- 1 teaspoon turmeric
- 1/2 tablespoon ground coriander
- 1/2 tablespoon dried red pepper flakes
- 3 tomatoes, peeled, seeded, and diced
- 2 to 3 cups water
- 1 tablespoon salt
- 2 cups fresh or frozen peas, thawed
- 1 tablespoon palm sugar, or brown sugar
- 1/4 cup fresh lime juice
- 1 bunch fresh cilantro, roughly chopped
- Raita (yogurt-cucumber garnish)
Directions
Cut potatoes into 1/2-inch dice. Place in a bowl and rinse with cold running water until water runs clear, to remove excess starch.
Heat 1/4 cup clarified butter in a saucepan over medium-high heat. Saute onions until brown. At same time, heat remaining clarified butter in a large skillet over moderate heat. Fry potatoes until golden and add Sauteed onions.
Add garlic and ginger, and cook just long enough to release their aromas. Remove from heat and add cumin, turmeric, coriander, and pepper flakes. Return pan to moderate heat and cook 12 minutes, stirring constantly. Stir in tomatoes, water, and salt.
Simmer, uncovered, until potatoes are soft, about 15 minutes. Add remaining ingredients and cook until peas are heated through. Adjust seasonings and serve immediately with basmati rice and assorted chutneys and raita.
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By SaritaMoore
on January 04, 2012
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Delish! My roommate and I loved it. Here were my changes:
I used regular butter to brown the onions and coconut oil to fry the potatoes.
I used one C stock and one C water (rather than the 2-3 C water. I think next time I'll add that 3rd cup though because I like a little more gravy for my basmati rice :
Also, next time I'll add just a half tablespoon more chili flakes for an extra kick and only use about half the lime juice. While I LOVE the citrusy flavor the full amount gave the recipe, it made it taste more like a Thai curry, an I'm in the market for an Indian one.
All in all I thought it was just as good as anything I've gotten in a restaurant and I was very pleased. Will definitely be making this again soon!
By kchite_13010397
Venice, 43
on July 19, 2010
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I added a carrot and used 1 14.5 oz can of diced tomatoes. I also used about twice the called for amount of lime juice.
I haven't cooked much indian/thai cuisine but this was delicious. I'll definitely be making it again.
By Susamina
Staten Island, NY
on September 25, 2009
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sooo amazingly good. yum yum. used regular butter and no peas. threw in a portobello mushroom chopped up with the onions cause I had it around. oh and I also added some heavy cream too bc I love to add some creaminess in curry dishes. also used lemon instead of lime. awesome.
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