Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons safflower oil (- organic, or other organic neutral oil)
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 small red onion (- finely chopped)
  • 1 large tomato (- coarsely chopped)
  • 7 cloves garlic
  • 1 1-inch [3cm] knob fresh ginger (- peeled and coarsely chopped)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne (- you can use up to 1/2 teaspoon)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Garam Masala (- or more to taste)
  • 3 medium Yukon gold potatoes (- cut into 1/2-inch [1cm] pieces)
  • 1 teaspoon salt (- or more to taste)
  • 1 cup water (- or more as needed)
  • 1 cup peas (- fresh or thawed frozen peas)
  • 1/4 cup cilantro (- finely chopped)
  • lemon juice (- fresh to taste (optional))

Instruction

  • Heat the oil in a large skillet over medium heat.
  • Add the cumin and mustard seeds. Cook until the cumin seeds change color, 1 to 2 minutes.
  • Add the onion and cook until it is translucent, 5 to 6 minutes.
  • Meanwhile, in a blender, blend the tomato, garlic, and ginger into a coarse puree.
  • Add the tomato mixture, turmeric, cayenne, coriander, ground cumin, and garam masala to the skillet. Cook, stirring occasionally, until the puree thickens and the garlic is fragrant, 5 to 6 minutes.
  • Add the potatoes, salt, and water. Cover the skillet and cook for 10 to 11 minutes. 
  • Add the peas. Taste and adjust the seasonings.
  • Reduce the heat to medium-low. Simmer for another 10 to 12 minutes, or until the potatoes are cooked to your preference.
  •  Add additional water if the potatoes start to stick or if you prefer more curry. Add the cilantro and lemon juice (if using).