Potato Pea Curry

Total Time:
55 min
20 min
35 min

4 entrees, 6 sides

  • 3 large baking potatoes, peeled
  • 1/2 cup clarified butter (ghee)
  • 2 large onions, diced
  • 1 tablespoon chopped garlic
  • 1 tablespoon freshly grated ginger
  • 2 1/2 tablespoons ground cumin
  • 1 teaspoon turmeric
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon crushed red pepper flakes
  • 3 tomatoes, seeded and diced
  • 3 cups chicken stock or water
  • 1 tablespoon salt
  • 2 cups fresh or frozen peas, thawed
  • 1 tablespoon brown sugar
  • 1/4 cup freshly squeezed lime juice
  • 1 bunch cilantro, leaves roughly chopped
  • Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.

  • Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.

  • Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.

  • Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.

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