Indian Potatoes with Peas
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
1⁄4 teaspoon turmeric
1⁄4 teaspoon ground coriander
1⁄4 teaspoon paprika
1 pound russet potatoes, cut into 1⁄2-inch cubes
1 1⁄3 cups chicken broth
1 tablespoon fresh lemon juice
1 cup frozen peas
Fresh cilantro, chopped (optional)
Instructions
1. Heat oil in a large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute.
2. Add in potatoes and broth. Stir well, cover, and cook 5 minutes. Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to the consistency of glaze, stirring gently, about 8 minutes more.
3. Reduce heat to low. Season generously with salt and pepper, add lemon juice and stir well to combine. Add frozen peas and stir until thawed. Sprinkle with cilantro, if using, and serve.
Comments
I knew that I wanted to find a potato and vegetable dish to serve with Tandoori Chicken this week, but I didn’t have one in my files that was calling to me. I found this recipe on epicurious.com and, with the addition of peas, it fit the bill. The flavor was fantastic, the potatoes were nice and yellow, and it was delicious.
Shown here with Tandoori Chicken.
Internet - Epicurious