3 tbsp ghee or vegetable oil
1.5 tsp peeled and minced fresh ginger
1 or 2 green jalapeno chiles, chopped
10-12 fresh or dried curry leaves
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 yellow onion, coarsely chopped
1 lb (500g) baking potatoes, peeled and
cut into 1-inch (2.5 cm) cubes
1.5 tsp ground coriander
1/2 tsp salt
1/4 tsp ground turmeric
1 cup (8 fl oz / 250ml) water
1/2 cup (2.5 oz / 75g) peas
1/2 tsp garam masala
1 small tomato, cut into 1-inch (2.5 cm)
1/4 cup (1/3 oz / 10g) chopped fresh
In a large saucepan over medium-high heat, warm the ghee or oil. When
hot, add the ginger, chiles, curry leaves and mustard and cumin seeds
and saute until the seeds pop and turn gray, about 30 seconds. Add the
onion and cook, stirring, until soft and translucent, about 2 minutes.
Add the potatoes and cook, stirring, until light brown, about 5 minutes.
Add the ground coriander, salt, turmeric, and water; stir to mix well.
- Reduce the heat to a gentle boil, cover partially, and cook, stirring
occasionally, until the potatoes are almost fully cooked and the liquid
has nearly evaporated, 12-15 minutes.
- Mix in the
peas, cover, and cook for 1 minute longer. Sprinkle with garam masala and
add the tomato and chopped coriander. Toss gently to mix. Transfer to a
serving bowl and serve immediately.
Note - Typically, Malaysians buy
garam masala, an indispensable Indian spice blend, premixed from a
neighborhood spice merchant.
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