POTATO PEA CURRY ALOO GOBI

POTATO PEA CURRY ALOO GOBI

Rich, bursting with flavor, and satisfying, this dish rocks the house. Though ALOO GOBI is traditionally served with dishes equally as flavorful, you may be content with a simple Rice Pilau and a side salad. Flavor like this goes a long way.                                  You can take it a step further and add refreshing chutney

SERVES 4 TO 6 AS MAIN DISH OR 6 TO 8 AS SIDE DISH

INGREDIENT:

4 medium-size red potatoes, chopped (about 4 cups)

1 tablespoon safflower or sesame oil

½ yellow onion, finely minced

2 tablespoons peeled and minced fresh ginger

1 teaspoon sea salt, or to taste

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon turmeric powder

½ teaspoon cayenne, or to taste

1 teaspoon maple syrup or agave nectar

2 cups water

1 (10-ounce) bag frozen peas (about 1¾ cups)

½ teaspoon garam masala

½ lime, juiced

2 tablespoons minced fresh cilantro

 

Method:

1. Place the chopped potatoes in a colander. Rinse under cold water for 30 seconds and let drain.

2. In a large sauté pan or pot, heat the safflower oil over medium heat and add the onion, ginger, and salt. Stir frequently until the onion turns golden, about

6 minutes.

3. Add the potatoes, coriander, cumin, turmeric, cayenne, and maple syrup and stir well. Add 1 cup of the water (or enough water to almost cover the potatoes), cover, and lower the heat to medium-low. Cook for 15 minutes or until a fork can easily pierce the potatoes.

4. Add the peas, garam masala, and the remaining 1 cup of water. Stir well, allowing some of the potato to crumble. Use a fork to mash up some of the potato, making a thicker sauce for the dish (remembering that it will get thicker as it cools). Stir in the lime juice and cilantro and remove from the heat.