Yellow Curry “Aloo Gobi” with Potatoes and Peas

  • 2 Tbsp ghee
  • 1 small onion, finely chopped
  • 2Yukongold potatoes, peeled and cut into 1/2-inch chunks
  • 2 cloves garlic, minced
  • 1 Tbsp minced, peeled ginger
  • 1 Tbsp plus 1 tsp yellow curry powder
  • 1/2 tsp cumin
  • 1 tsp garam masala
  • 1 1/2 cups water or chicken stock
  • 1 cup frozen peas
  • Chopped cilantro, for garnish
  • 1/4 cup plain yogurt, for serving
  • Kosher salt

In a large saucepan, sauté the onion in the ghee until softened.  Add the garlic, ginger, and spices.  Sauté for 1 minute more until you can smell the spices release their pungent oils.  Add the stock or water and the potatoes.  Simmer until the potatoes are cooked through and the sauce has thickened.  Add the peas and season to taste with salt.  Serve garnished with fresh cilantro leaves and a dollop of yogurt.

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