Serves: 4
Total Calories: 283

4 medium russet potatoes (or any kind, about 1 1/4 pounds)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon kalonji seeds (optional)
1 1/2 tablespoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon salt, or to taste
1 (15-ounce) can tomato sauce
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
3/4 cup finely chopped fresh cilantro, including soft stems
1 1/2 cups frozen peas, thawed
1 1/2 to 2 cups water
1 teaspoon dried fenugreek leaves
1/4 teaspoon Garam Masala

1. In a medium saucepan, boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut into 1/2-inch pieces.

2. Heat the oil in a medium nonstick saucepan over medium-high heat and add the cumin and kalonji seeds (if using) they should sizzle upon contact with the hot oil. Quickly add the coriander, cumin, paprika, and salt, then mix in the tomato sauce, green chili peppers, and half the cilantro, and cook, stirring occasionally, until it thickens considerably, 10 to 12 minutes.

3. Reduce the heat to low, add the potatoes and peas, and cook, stirring occasionally, about 5 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is thick, about 5 minutes.

4. Mix in the remaining cilantro and fenugreek leaves, and cook 5 more minutes over low heat, stirring occasionally. Transfer to 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.

Nutritional Facts:

Serves: 4
Total Calories: 283
Calories from Fat: 64

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Crispy Fried Okra in Yogurt Sauce
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Curried Baby White Turnips with Turnip Greens
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Curried Fresh Peas or Corn and Potatoes
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Diced Potato Curry with Pickling Spices
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Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
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Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
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Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
Quick Punjabi Yogurt Curry
Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
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South Indian Yogurt Curry
South Indian Yogurt and Coconut Milk Curry with Vegetables
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Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
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Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
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