Ingredients
4 tbsp. ghee or butter
20 fresh curry leaves (optional)
1 medium red onion, chopped
6 cloves garlic, chopped
1" piece ginger, peeled and minced
2 1/2 tbsp. curry powder
1/2 tsp. ground cardamom
1 1/2 tsp. kosher salt
1/4 c. tomato paste
1 tbsp. granulated sugar
1/3 c. heavy cream or coconut milk
1 c. low-sodium chicken broth or water
3 dried bird’s eye chiles (optional)
1 3/4 lb. russet potatoes, peeled and cut into 1½” cubes
1 c. peas
Cooked rice, for serving
Preparation
Step 1In a large pot over medium heat, melt ghee. If using, add curry leaves and fry until translucent and crispy, then transfer and set aside.Step 2Add to the pot the onion, garlic, and ginger and stir until fragrant, about 1 minute. Add curry powder, cardamom, and salt and cook, stirring frequently, until onions start to caramelize, about 4 minutes more.Step 3Add tomato paste and sugar and stir until lightly caramelized, 1 minute. Add cream, broth, chiles (if using), and potatoes and bring to a simmer. Cook, stirring occasionally, until potatoes are creamy, 25 to 30 minutes.Step 4Add peas and stir until warmed through. Top with fried curry leaves and serve with rice.
Stir your onion, garlic, and ginger in this ghee, then bloom your curry powder in it for the ultimate layering of savoriness. An extra hit of cardamom lifts the spices with a minty aroma, and the tomato paste adds sweetness on top of umami once it’s caramelized. Deglaze with some cream (or coconut milk) and broth (or water), add in your potatoes, and let it all simmer until nice and tender and supremely creamy. To preserve the vibrant green of the frozen peas, add them in at the last minute, just enough to warm them through. Serve with some fresh stovetop rice and you are in business. Once you’ve made this recipe, leave us a comment down below and share if you liked it!
