Pea and Potato Curry

Ingredients

  • 7 fresh curry leaves (optional)
  • 3 large tomatoes (about 2 pounds), chopped
  • 1 pound Yukon gold potatoes, chopped into ¾-inch pieces
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1 tablespoon extra-virgin olive oil
  • + 8 more ingredients
    • ½ cinnamon stick
    • 1 green chili
    • 2 cloves garlic, minced
    • 1 cup fresh shelled peas (from 1 pound peas in pods)
    • 2 tablespoons whole-milk Greek yogurt
    • 1 medium yellow onion, chopped
    • 1 tablespoon minced fresh ginger
    • Coarse salt

1. Heat a four-quart heavy-bottomed pot over medium heat. Toast coriander, fennel, and mustard seeds until fragrant, about 1 minute. Transfer to a spice grinder and process until finely ground. (You can also crush the seeds with the side of a chef's knife.) 2. Heat oil in the pot. Add ground see...

View full recipe at SpringPad

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