Potato and Pea Curry

Name: Potato and Pea Curry
Yield: serves 4
Ingredients: 3 tablespoons olive or canola oil; 1/8 teaspoon ground asafetida; 1/4 teaspoon whole cumin seeds; 1 pound small red potatoes, boiled, cooled, peeled, and halved (if potatoes are larger, aim for 1-inch dice); 2 cups peas, fresh or frozen and defrosted; 1/2 cup plain yogurt; 1 1/2 teaspoons finely grated peeled fresh ginger; 3/4 teaspoon salt; 1/4–1/2 teaspoon cayenne pepper, or more if you prefer; 1 tablespoon ground coriander

December 9, 2011

This is a Delhi/Uttar Pradesh–style dish. I like to use very small, waxy potatoes, each cut in half. If they are larger, you will just have to dice them. The potatoes hold together best if you boil them whole and let them cool at room temperature before you peel and cut them. We generally serve this curry with Indian flatbreads or with the puffed-up pooris. Pickles and chutneys are served alongside. This combination is very popular in North India for breakfast. Sips of hot milky tea ease the spicy potatoes down nicely.

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