Serves: 4
Total Calories: 579
1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and coarsely mash them. Meanwhile prepare the ginger-green chili paste.
2. Heat 1 tablespoon oil in a large nonstick wok or saucepan over medium-high heat and cook the cashews and raisins, stirring, until golden, about 1 minute. With a slotted spoon, drain well and transfer to a bowl.
3. Add the remaining oil to the pan and cook the fennel and cumin seeds, stirring frequently they should sizzle upon contact with the hot oil. Quickly add the turmeric and asafoetida, then add the potatoes and cook over medium heat, about 5 minutes.
4. Add the peas and cook about 5 minutes. Mix in the ginger-green chili paste, salt, and garam masala and cook another 5 to 7 minutes over medium-low heat. Mix in the lemon juice, pomegranate seeds, and cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rajasthani Potatoes with Cashews and Raisins recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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