Easy Potato & Pea Curry

I have always been a fan of potato & pea curry, to me it’s Indian comfort food. Peas and potatoes cooked in this aromatic tomato sauce, that has been seasoned with an earthy blend of savory spices. It’s just out of this world served with a nice hot buttery paratha (Indian flat bread), but if you don’t have any parathas, tortillas, or rice will work just fine. I buy my fresh curry leaves at the Indian grocery stores, which freeze well for future use. Did you know that peas are a delicious way to get your protein and vitamin C in? Enjoy!

Ingredients

4 tablespoons ghee, or oil of choice
1 cup onions, finely chopped
6 curry leaves
1⁄4 teaspoon mustard seeds
1⁄2 tablespoon ginger, grated with a microplane, or finely chopped
1 tablespoon garlic, finely chopped or pushed through a garlic press
4 cups potatoes, peeled and chopped into bite size pieces
1⁄2 teaspoon turmeric
Dash of cayenne pepper
Salt to taste
1⁄2 cup tomatoes
2 cups frozen peas
2 cups boiling water
1⁄2 cup fresh cilantro, chopped

Instructions

In a large pot over medium heat, heat ghee or oil.
Add onions, curry leaves, and mustard seeds.
Saute until onions are translucent, add ginger and garlic.
Continue cooking until onions are golden brown, stirring frequently so ginger and garlic don’t stick or burn.
Add potatoes and stir.
Add turmeric, cayenne pepper, and salt, stir.
Cook for 1 minute, stirring frequently.
Add tomatoes, stir and cover with a lid.
Reduce heat to low.
Stir frequently, so potatoes do not stick to the bottom.
When the oil starts separating from the tomato/potatoes (roughly 3 to 4 minutes), add peas and stir.
Add 2 cups boiling water, stir and cover.
Cook on low for 10 minutes.
Add cilantro, stir.
Cover and cook until potatoes are tender (roughly 10 minutes).

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