Potato and pea curry Madhur Jaffrey

recipe
This potato and pea curry is a Delhi/Uttar Pradesh-style
dish.

Serves 4
I like to use very small, waxy potatoes, each cut in half.
If they are larger, you will have to dice them. The potatoes hold together best if you boil them
whole and let them cool at room temperature before you peel and cut them. We generally
serve this curry with Indian flat breads or puffed-up pooris. Pickles and chutneys are served
alongside.
This combination is very popular for breakfast in northern India.
Sips of hot, milky tea ease the spicy potatoes down nicely.
3 tbsp olive or rapeseed oil
1 tsp ground asafoetida
tsp whole cumin seeds
450g small, waxy potatoes, boiled, cooled, peeled and halved (if larger, cut them into 2cm
dice)
285g peas, defrosted if frozen
120ml natural yogurt (Greek would be good here)
1 tsp fresh ginger, peeled and finely grated
- tsp cayenne pepper (or more if you prefer)
1 tbsp ground coriander
Pour the oil into a large, preferably non-stick saut pan and set over a medium-high heat.
When hot, put in the asafoetida and cumin seeds. Ten seconds later, add the potatoes. Stir and
fry until the potatoes have browned lightly. Now put in the peas, three tablespoons of the
yogurt, the ginger, three-quarter teaspoon of salt and the cayenne pepper. Stir and cook until
the yogurt has been absorbed. Add three more tablespoons of yogurt and the coriander. Stir
and cook until the yogurt is absorbed again. Add the remaining yogurt. Stir and cook for one
minute. If using frozen peas, the dish is now done. If using fresh peas, add three tablespoons
of water, cover, lower the heat and cook very gently for 6-8 minutes, or until the peas are
tender.