Potato and Pea Curry with Yogurt, Cumin, and Ginger

Name: Potato and Pea Curry with Yogurt, Cumin, and Ginger
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 lb small red potato; 3 tbsp olive oil; 0.125 tsp asafoetida powder; 0.25 tsp whole cumin seed; 2 cup fresh peas; 8 tbsp plain yogurt; 1.5 tsp finely grated fresh ginger; 0.75 tsp salt; 0.25 tsp cayenne pepper; 1 tbsp ground coriander

Red potato, yogurt and peas simmered on the stove and spiced with cumin and ginger for a South Asian curry.

1 hr · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

1
Bring a large pot of water to a boil. Add the potatoes, reduce heat to a simmer, and cook until a knife easily slips into the flesh, 15 to 20 minutes. Drain the potatoes in a colander, and allow to cool for a few minutes. Cut the potatoes in half, and then remove their skins.
20 min
2
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. When oil is shimmering, add the asafetida and cumin seeds. Let them cook for 10 seconds, and then add the potatoes. Cook, stirring occasionally, until the potatoes are lightly browned, two to three minutes.
0 min
3
Add three tablespoons of yogurt, the peas, the ginger, the salt, and the cayenne. Stir well, and let cook until the yogurt is absorbed by the potatoes. Add another three tablespoons of yogurt and the coriander. Stir and let cook until the yogurt is once again absorbed.
4
Add the rest of the yogurt, stir, and let cook for one minute. If you used frozen peas, you are done at this point. If you used fresh peas, add three tablespoons of water, turn heat to low, cover the skillet, and cook until peas are tender, four to six minutes. Serve the curry with rice.