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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (433g) Recipe makes 4 servings The following items or measurements are not included below: ground cilantro Greek yogurt |
||
| Calories 344 | ||
| Calories from Fat 124 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.9g | 21% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 7.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 61mg | 2% | |
| Potassium 1277mg | 36% | |
| Total Carbohydrate 50.3g | 16% | |
| Dietary Fiber 8.2g | 32% | |
| Sugars 7.6g | ||
| Protein 7.7g | 15% | |
Ingredients
- 60 ml vegetable oil
- 1 medium brown onion, chopped
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cilantro
- 1/2 teaspoon ground fennel
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 4 medium potatoes, peeled and chopped
- 1 (425 g) can tomatoes, undrained
- 1/2 cup water
- 1 cup frozen peas
- 1/2 cup Greek yogurt
- 1 tablespoon parsley or mint, chopped
Directions
1
Heat oil in pan.2
Add oinion and garlic, cook until onion is soft.3
Add potato and spices, cook another 2 minutes.4
Add tomatoes and water, bring to boil.5
Simmer for 20 minutes, stirring occasionally.6
When potato is tender, add peas. Cook until peas are hot.7
Stir yoghurt and parsley or mint together in a separate bowl.8
Serve curry over rice with a dollop of cooling yoghurt.
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- Course > Main Dish > Curries
- Main Ingredient > Vegetables > Potatoes
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Sharbysyd
On Aug 6, 2008
I started making some Indian dishes over the past couple of weeks and have tried about 5 recipes. This one is our favorite so far. It had the best flavor. I made it as directed, but doubled the recipe and added some fresh zucchini in place of part of the potatoes. I didn't have ground fennel, so I substituted fennel seed. I also added about 3/4 t salt. I did not serve it with the yogurt, but it was still very flavorful. Thanks for a great recipe. I will make it again.
From: Ang11002
On Dec 22, 2006
I made this for dinner tonight and used white onion instead of brown. I also used dried mint which I checked with the chef to see if that was ok. I LOVED the "topping" that was served on the potatoes. THanks Miss Olivia!!!
From: echo echo
On Dec 13, 2006
Excellent and yummy. I didn't have ground fennel available so used anise instead.
From: stormylee
On May 24, 2006
Ah, Indian spices make even the humble potatoes and peas very tasty! I doubled the spices (save for cayenne) and might use even more garam masala the next time - yumm! Used about 2 tbls of oil (30 ml) which worked fine. Thanks for sharing!
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