Serves: 4
Total Calories: 730

1 tablespoon peanut oil
1 teaspoon cumin seeds
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground dried fenugreek leaves
2 large tomatoes, finely chopped
1/2 cup (1/2 recipe) Spicy Yellow Curry Paste
1 pound russet potato, peeld and cut in 1-inch cubes
1 1/2 cups shelled fresh peas, or fresh corn (from 3 to 4 small ears) or frozen kernels
3 cups water
1/4 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon Garam Masala

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil Quickly add the coriander, ground cumin, and fenugreek leaves, then add the tomatoes and cook, stirring, until most of the juices evaporate, 4 to 6 minutes.

2. Mix in the curry paste and stir about 3 minutes, then add the potatoes and peas or corn, and stir-fry about 5 minutes. Add the water, cover the pan and cook, stirring as needed, over medium-high heat the first 2 to 3 minutes and then over medium-low heat until the potatoes are soft, 7 to 10 minutes. Adjust the salt, and add more water if you prefer a thinner sauce.

3. Mix in the cilantro, cook 1 minute, then transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 730
Calories from Fat: 514

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Curried Baby White Turnips with Turnip Greens
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Diced Potato Curry with Pickling Spices
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Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
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Hyderabadi Tomatoes in Spicy Tamarind Sauce
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Lotus Root Balls in Classic Curry Sauce
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