This is a Delhi/Uttar Pradesh–style dish. I like to use very small, waxy potatoes, each cut in half. If they are larger, you will just have to dice them. The potatoes hold together best if you boil them whole and let them cool at room temperature before you peel and cut them. We generally serve this curry with Indian flatbreads or with the puffed-up pooris. Pickles and chutneys are served alongside. This combination is very popular in North India for breakfast. Sips of hot milky tea ease the spicy potatoes down nicely.
Recipe information
Yield
serves 4
Ingredients
Preparation
Pour the oil into a large, preferably nonstick sauté pan and set over medium-high heat. When hot, put in the asafetida and cumin seeds. Ten seconds later, add the potatoes. Stir and fry until the potatoes have browned lightly. Now put in the peas, 3 tablespoons of the yogurt, the ginger, salt, and cayenne. Stir and cook until the yogurt has been absorbed. Add another 3 tablespoons yogurt and the coriander. Stir and cook until the yogurt is absorbed again. Add the remaining yogurt. Stir and cook for a minute. If you are using frozen peas, the dish is done. If you are using fresh peas, add 3 tablespoons water, cover, turn heat to low, and cook very gently for 6–8 minutes or until the peas are tender.
