How to Make Potatoes in Piquant Pea Puree
1 1/2 cup cooked fresh or thawed frozen peas,made into a paste
1/4 cup plain yogurt,lightly beaten until smooth
1/2 tsp salt
1/2 tsp ground red chili
3 tbsp coconut oil or vegetable oils
1 1/4 lb unpeeled potatoes cut into medium size cubes
3 whole dried red chili
1/4 tsp asafetida powder
1/4 tsp black mustard seeds
1/2 tsp turmeric
1 tsp seeded,chopped fresh green chili
3/4 cup water
1. In a bowl combine the pea paste ,yogurt ,salt and red pepper, set aside.
2. Heat 2 tbsp of the oil in a deep sides pan or Dutch oven,over medium heat.
Fry potatoes until they turn medium brown,8-10 minutes, turning often. Remove and set aside
3. Add 1 tbsp oil to the skillet and heat over medium low heat. Fry red chili til it darkness.
Sprinkle asafetida over the red chili. Add mustard seeds, when mustard crackle ,put in
turmeric and green chili. Lower heat slightly and add the pea mixture. When mixture
comes to a simmer, add the potatoes.
4. Simmer,covered until potatoes are tender about 10-15 minutes. Stir occasionally to prevent sticking.
Remove from heat. Let stand covered for a few minutes to help develop the flavors. Garnish with
cilantro and serve hot.