Upon Request

Here’s the recipe for the curried potatoes I brought to the recent DC Blogger potluck.

Curried Potatoes

2 pounds boiling potatoes
1/4 cup vegetable oil
½ teaspoon each fennel, cumin, and mustard seeds, or scant ½ teaspoon of each ground fine
10 fenugreek seeds
2 teaspoons ground cumin
1-1/2 teaspoons salt
1 teaspoon cayenne pepper, or to taste (I greatly reduce this!)
1/4 teaspoon turmeric
1-1/2 cup peas, thawed or already cooked
Fresh coriander (cilantro)

For the coriander chutney:
1/3 cup lightly packed fresh coriander (cilantro) leaves
2 cloves garlic (I use just one garlic clove!)
½ teaspoon ground ginger
Pinch cayenne pepper
1 teaspoon lemon pulp
1 teaspoon brown sugar
Salt to taste
1 cup plain yogurt

Cook potatoes in boiling water until tender – about 20 minutes. Cut in 1/2-inch dice and set aside.

Heat oil in a large skillet over medium-high heat. Combine all the seeds and add to the oil. As soon as the mustard seeds start to pop (about 20 seconds), remove pan from the heat and stir in remaining spices. Add potatoes and peas, stir to combine and cook over medium-low heat until the potatoes are well colored, about 8 minutes. Top with minced cilantro.

For the coriander chutney: Place the coriander, garlic, ginger, cayenne, lemon pulp, brown sugar, and salt inn a blender along with 2 to 3 tablespoons yogurt. Blend until smooth, adding more yogurt if necessary. Transfer to a bowl and stir in more yogurt (2/3 to 3/4 cup) to make the chutney the consistency of thick cream.

Serve with lavash (very thin, Middle Eastern bread) or flour tortillas and coriander chutney.

A wonderful meatless dinner. Scoop up some hot, spicy potatoes in a piece of Middle Eastern lavash or a flour tortilla, with a dollop of cool, garlicky coriander chutney. Heavenly!