I love, love, love Indian food! I love the vegetables, the aromas, the combinations of spices... and the fact that the majority of recipes are vegan and/or easy to veganize is a relief.
This recipe is for Aloo Matar Curry, or Potatoes and Peas Curry and it's adapted from The Spice Box, Vegetarian Indian Cookbook by Manju Shivraj Singh (a very good cookbook, indeed!). It's a mildly spicy dish because of the cayenne, but I've reduced it a little for this version (the original called for 1 tsp. of cayenne but I'm not that brave). The small amount of lemon juice helps cut any bitterness the cayenne might have, as would a good vegan raita. You could serve this with basmati rice, but I think it's equally good by itself (though some nice, hot naan is always good!).
Aloo Matar Curry:
2 Tb. oil
2 medium onions, sliced
1 tsp. turmeric
1/3 c. water
3 medium raw potatoes, peeled and diced
1 c. fresh or frozen peas
1 fresh green chili, seeded and chopped
salt to taste
1/2 tsp. cayenne pepper
2 tsp. coriander
1 c. water
1 tsp. garam masala
2 tsp. lemon juice
1. Heat oil and brown the onions. Add turmeric and 1/3 c. water. Fry for 1 minute or until the water evaporates. Add the pototoes, peas, and chili.
2. Add salt, cayenne, and coriander. Fry for 1 minute, or until fragrant.
3. Pour in 1 c. water, cover with a lid, and simmer on low heat until the water has evaporated and the potatoes are done.
4. Once the pototoes are cooked, remove from heat and add garam masala and lemon juice. Enjoy!
4 servings / 165 calories each