Potato Panir & Pea Curry
2 large potatoes, peeled and thinly sliced
2 Tbsp peanut or canola oil
1 Tbsp mustard seeds
1/2 tsp caraway seeds
3 Tbsp sesame seeds
2 tsp cumin seeds
1/2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp ground cloves
a pinch of thyme
1 1/4 tsp salt
5 medium garlic cloves, minced
3 Tbsp fresh lemon juice
2 cups firm yogurt
cayenne to taste
2 cups peas (fresh or frozen)
1/2 lb extra firm tofu, crumbled
- Place the potato slices in a large saucepan and fill it with enough water to cover. Bring to a boil, lower the heat to a simmer and cook until just tender. Drain and set aside
- Meanwhile, heat the oil in a large deep skillet. Stir in the seeds and spices, and cook over low heat for several minutes or until seeds begin to pop.
- Add the cooked potatoes, along with the salt and garlic. Keep the heat medium low and gently stir the potatoes until they are thoroughly coated with all the seasonings.
- Add the lemon juice and yogurt and cover. Let it cook, stirring occasionally for about 5 to 10 minutes. Be careful not to let the potatoes get too mushy or you will end up with Indian spiced mashed potatoes. Add cayenne to taste.
- Stir in the peas and tofu. Cook for just a few minutes longer.
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