1 inch fresh ginger, peeled
3 tbsp. vegetable oil
1⁄2 tsp. whole black mustard seeds
1⁄2 tsp. whole cumin seeds
1-2 fresh, hot, green chillies very finely chopped
3 medium sized potatoes, peeled and cut into 1 in dice
1⁄8 tsp. ground turmeric
1 1⁄4 cups plain yogurt
2 tbsp. plus 1 teaspoon chickpea flour
1 tsp. salt
1⁄4 tsp. sugar
1 cup fresh or frozen, shelled peas
Cut the ginger, crosswise, into very thin slices. Stacking a few of the slices on top of each other at a time, cut them first into very thin strips and then cut the strips crosswise into minute dice.
Heat the oil in a wide, heavy-based pan over a medium-high flame. When hot, put in the mustard seeds. As soon as the seeds begin to pop, put in the cumin seeds. A few seconds later, put in the ginger and the green chillies. Stir for 1⁄2 minute and put in the potatoes and the turmeric. Stir the potatoes once or twice to mix, and then put in 2⁄3 cup of water. Cover, turn the heat to low and simmer gently for 6-8 minutes or until the potatoes are just tender.
While the potatoes are cooking, put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add 1 1⁄4 cups of water and mix again. Put the chickpea flour in another bowl. Slowly add the yogurt mixture, mixing all the time to avoid lumps. Add just 1⁄2 tsp of the salt and all the sugar to the yogurt-chickpea flour mixture and stir.
When the potatoes are just tender, add the peas and the remaining 1⁄2 tsp of salt. Mix. Cover and continue to cook for 2-3 minutes or until the peas are tender. Now pour in the yogurt-chickpea flour mixture. Stir as you bring it to a simmer over a medium flame. Lower the flame again and simmer gently for 2 minutes.

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Credit : www.saveur.com

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