Potato Curry w/ Peas
Serves: 4
Time: 01:00
Notes:
Per Serving: Cal 229, Fat 3g
Ingredients
1 1/2 lb red or yukon gold potatoes 1 tsp salt 1 tsp cumin and coriander seeds 5 cardamon pods – seeds removed 1 tsp tumeric 1/2 tsp gd cinnamon gd blk pepper 2 tsp canola oil 1 tbsp mustard seeds 1 large onion, chopped 4 cloves garlic, minced 1 jalapeno, seeded and minced 1 tbsp ginger, minced 1c frozen peas 2 tbsp fresh chopped mint 1 tbsp lemon juice
Directions
1. In a large sauce pan, cover potatoes with water and add salt. Boil over med heat until potatoes are tender (about 10-20 min). 2. Drain and cool slightly, Crush potatoes with back of wooden spoon. Set aside. 3. In a sm dry skillet, over med heat toast cumin, coriander and cardamom seeds. Stir about 1 min until aromatic. 4. Grind spices to a powder. Add tumeric and cinnamon. 5. Heat oil in large skillet over med heat and add mustard seeds and cover pan. When seeds start to pop remove from heat and let stand until popping ceases. 6. Uncover pan and add onions. Saute over low heat 10-15 min. 7. Add garlic, jalapeno peppers, ginger and reserved spice mix. Saute 2 min more, then stir in 1 c water and simmer 5 min. 8. Stir in peas, mint and lemon juice and cook 3min more. 9. Stir in reserved potatoes and season with salt and pepper