Total Calories: 730
1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil Quickly add the coriander, ground cumin, and fenugreek leaves, then add the tomatoes and cook, stirring, until most of the juices evaporate, 4 to 6 minutes.
2. Mix in the curry paste and stir about 3 minutes, then add the potatoes and peas or corn, and stir-fry about 5 minutes. Add the water, cover the pan and cook, stirring as needed, over medium-high heat the first 2 to 3 minutes and then over medium-low heat until the potatoes are soft, 7 to 10 minutes. Adjust the salt, and add more water if you prefer a thinner sauce.
3. Mix in the cilantro, cook 1 minute, then transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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