Wednesday, November 12, 2008

Curry Potato with Tomato & Peas

I am not a vegetarian and before I discovered the world of spice, I would never think to cook an all vegetable meal as I find vegetable, when eaten on their own is good but to make it into a whole meal combined with other similar raw tasting food is not very appetizing. As we don't eat as much dairy nor believe in splashing salad dressing all over a plate of raw vegetables which really serves not much purpose but to entice the appetite to eat the greens, cooking vegetables with spices is a very welcoming idea.

For this dish, I used the main Indian spices, namely, turmeric, coriander and cumin. In India itself, they would grind their own spices and I find Indian cooking a bit tedious if I had to really adhere to the right procedure. However said, Indian cuisine is a very colorful and flavorful one and I learned to like it when its popularity in England skyrocketed amongst the University students mainly and now I believe Chicken Tikka Masala is one of the country's top dish, sharing the same standing as the Fish & Chips and Steak & Kidney Pie.

This dish is not difficult but attention is required in the cooking time as different potatoes have different cooking time and the dish can turn very mushy when the potatoes are overcooked. The addition of tomatoes added liquid during the cooking and I recommend the peas to be added only at the last 10 minutes of cooking to retain a better green color.

6 medium size potatoes
10 cherry tomatoes
1 cup frozen peas
1/2 cup shredded cilantro
4 cloves garlic, sliced
1 knob ginger, sliced
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp kosher salt
1-1/2 cup vegetable stock

Method :
  1. Peel the skin of the potato, wash and cut into chunks pieces.
  2. Heat 2 tbsp of cooking oil in a saute pan. Add in the garlic, ginger and 1/2 of the cilantro pieces. Saute fo 30 seconds.
  3. Add in the potatoes and stir for 1 minute to coat. Add in the turmeric, cumin & coriander powder and toss the potatoes around till all spices blend in. Cover saute pan for 2 minutes.
  4. Add in tomatoes and vegetable stock. Turn the heat to medium low and let cook for 20 minutes.
  5. Add in the peas and salt and mix well. The potatoes should be turning tender and check every 3 minutes. Once the potatoes can be cut easily , it is done.
  6. Dish up and garnish with remaining cilantro.

Serves: 4 persons


Ling said...


lilyng said...

Happy thanksgiving from lily to lily

Ling said...

Check out They have a series called "Hungry for Home" which is a cooking show on local dishes.