Serves 4 with leftovers
|3||cloves garlic, chopped|
|1||jalapeno or other small hot chili pepper, chopped|
|1||piece (1 inch) ginger, finely chopped|
|1||tablespoon mustard seeds|
|Salt and black pepper, to taste|
|2||tablespoons curry powder|
|3||plum tomatoes, chopped|
|3||pounds (about 18) small, golden potatoes, cut into 1/2-inch pieces|
|1||can (15 ounces) chickpeas, drained and rinsed|
|1||cup frozen green peas|
|1/2||cup plain yogurt|
|Juice of 1 lime|
|1/4||cup chopped cilantro|
|4||scallions, thinly sliced|
1. In a large flameproof casserole over medium-high heat, heat the butter. Add the onion, garlic, chili pepper, ginger, mustard seeds, and salt. Cook, stirring often, for 5 minutes, or until onion softens.
2. Add the curry powder and cook, stirring, for 1 minute. Add the tomatoes, and cook, stirring, for 2 minutes.
3. Add the potatoes and stir well to coat them all over. Add water and bring liquid to a boil over high heat. Lower the heat, cover the pan, and simmer for 15 minutes.
4. Remove the lid, and turn up the heat so the liquid boils. Let the potatoes bubble over high heat, uncovered, for 5 minutes.
5. Stir in the chickpeas and green peas. Cook for 4 minutes or until green peas are hot. Transfer 4 cups of potato curry to a bowl; set aside for the samosas.
6. Remove the pan of curry from the heat. Stir in the yogurt, lime juice, and cilantro. Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with scallions and serve with brown basmati rice.
Karoline Boehm Goodnick