Fresh Green Pea & Potato Curry

Fresh Green Pea & Potato Curry combines boiled potato and fresh peas with a tomato-based masala. The potatoes start cooking in the sauce before the peas are added, giving the two vegetables different textures.

Cumin seeds are heated first, followed by onion, ginger, and garlic. Tomato, tomato purée, turmeric, cumin, coriander, garam masala, and cayenne form the seasoned base.

Water is added with the peas only after the potatoes have begun to soften. Lemon juice and cilantro finish the curry once the peas are tender.

Ingredients

• 2 teaspoons good oil
• 1 teaspoon whole cumin seeds
• 1/2 cup onions, chopped
• 1 teaspoon fresh ginger, minced
• 1 clove garlic, minced
• 1 cup tomatoes, diced
• 2 teaspoons tomato purée
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon cayenne pepper, or 1 teaspoon chopped green chili
• 2 cups potatoes, cubed
• 2 cups fresh green peas
• 1 cup water
• Juice of 1/2 lemon
• 1/4 cup fresh cilantro leaves, chopped

Method

Heat the oil in a pot over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the onions, ginger, and garlic, reduce to medium, and sauté until the onions are golden, about 4–6 minutes. Add the tomatoes, tomato purée, turmeric, salt, ground cumin, coriander, garam masala, and cayenne and cook for 3–4 minutes. Add the potatoes and cook until they begin to soften. Add the peas and water, bring to a boil, reduce to a simmer, and cook about 10 minutes until the peas are done. Stir in the lemon juice, adjust the salt, garnish with cilantro, and serve. Makes 2–4 servings.