Twice browned Indian Potatoes and Green Pea Recipe
1 1/2 to 3 tbsp mustard oil (or other favorite oil)
5 medium potatoes (1 1/2 lbs or so) cut into cubes
1 bay leaf or curry leaf
5 whole cardamom pods
2 whole cloves
1/2 tsp turmeric
2 tsp ground cumin (Freshly ground preferred)
2 tsp ground coriander
1 tsp sugar
1/2 cup chopped tomatoes (fresh is best, canned will do in a pinch)
1/2 tsp salt
1/2 cup water
1/2 cup frozen peas
2 tbsp plain yogurt (you can leave this out as I did this time, but it’s better with the yogurt.)
1/4 tsp garam masala (I mix my own)
Heat 1 or 2 tbsp oil in a skillet (cast iron is nice) on medium. Add potatoes and let them brown in the oil, turning occasionally. I do this for about ten minutes, or until as many sides as possible are golden. Take out and add additional oil (1 1/2 tsp) and heat again, over lightly lower heat. Heat curry leaf, cardamom, and cloves briefly to release flavor and then add spices, up through sugar. Let them heat, stirring constantly and then add potatoes, tomatoes, and salt. Add water, lower heat, and simmer for about 20 minutes. Add peas a few minutes before the end of cooking time. When done take off burner and stir in yogurt and garam masala, leaving potatoes intact.