Ingredients
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60 ml vegetable oil
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1 medium brown onion, chopped
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2 teaspoons minced garlic
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1 teaspoon ground cumin
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1/2 teaspoon ground cilantro
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1/2 teaspoon ground fennel
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1/2 teaspoon ground turmeric
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1/2 teaspoon cayenne pepper
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1 teaspoon garam masala
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4 medium potatoes, peeled and chopped
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1 (425 g) can tomatoes, undrained
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1/2 cup water
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1 cup frozen peas
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1/2 cup Greek yogurt
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1 tablespoon parsley or 1 tablespoon mint, chopped
Instructions
- Heat oil in pan.
- Add onion and garlic, cook until onion is soft.
- Add potato and spices, cook another 2 minutes.
- Add tomatoes and water, bring to boil.
- Simmer for 20 minutes, stirring occasionally.
- When potato is tender, add peas. Cook until peas are hot.
- Stir yogurt and parsley or mint together in a separate bowl.
- Serve curry over rice with a dollop of cooling yogurt.