Curried Peas and Potatoes

This week I am cooking 2 traditional Indian meals. I found a cookbook in the library, Vegetarian Nirvana, A Passage To North Indian Cuisine, and I fell in love with it. One of my problems with cooking Indian food is putting a whole meal together. This cookbook has 25 menus, each containing a few dishes to make a complete meal. This dish was very good, I loved the spice mixture. It was very comforting and warm, more of a wintery dish.
I was lucky to find garam masala in the bulk spice bins, so I could get 2 tsp. for 50 cents. I don't use garam masala often, so it's a great buy for me!

Tariwale Alu Matar

(Curried Peas and Potatoes)

4 tbsp. EVOO (I used 1)

1/2 c. finely chopped onion

1 tbsp. grated ginger

1/4 tsp. turmeric

1/2 tsp. cayenne pepper

1/2 tsp. paprika

1 tsp. cumin

1 tsp. corriander

1 c. tomatoes (I used canned organic diced)

3-4 medium potatoes, diced

3 c. peas

2 c. water

1/2 c. yogurt

1/2 tsp. garam masala

1/2 c. cilantro, chopped

Heat pan to medium, add oil, ginger, and onions. Cook for 1 minute, add turmeric, cayenne, paprika, cumin, corriander, and tomatoes. Heat through for about 2 minutes. Add the potatoes, stir, and add the water. When it boils, turn to low and simmer until potatoes are tender, about 15 minutes.

Add the frozen peas, heat through.

Stir in the yogurt until creamy, add the garam masala, stir and serve with cilantro.