I usually make my potato curry with peas or cauliflower and sometimes with bell peppers, this potato curry on the other hand was made with edamame which I thought was rather unusual, but tasted great. This new variation of potato curry is something I had at our friend Padmini’s home for dinner. I asked Padmini to share her recipe and here it is.
Potato Curry with Edamame and Tomatoes
recipe contributed by Padmini
- 4-5 medium sized potatoes boiled until tender, and then cut into small chunks.
- 1 cup blanched edamame beans ( I bought mine frozen)
- 1 medium tomato finely chopped
- 1 tsp ginger paste
- 4-5 garlic cloves finely crushed
- 1 medium onion finely chopped
- Chopped cilantro for garnish
- Juice of 1/2 of lemon
- 1 tsp mustard seeds
- 1 tsp asafoetida powder
- 1 tsp turmeric
- 1/2 chili powder or paprika
- 2 tsp coriander powder
- In a pan heat 2 tbsp oil. Add mustard seeds and let them pop. Add asafoetida powder, ginger, garlic, and onions and sauté until onions are translucent, about 5 minutes.
- Add turmeric, chili powder, and coriander powder and mix into the onion mixture. Add tomatoes and edamame and salt to taste. Add 1-cup water, cover and cook for 5-10 minutes until tomatoes and edamame become more tender.
- Next add cooked potatoes and mix in. Cook through for additional 5 minutes. Turn the stove off. Add lemon juice and cilantro and mix-in.
- Serve potato curry with rice or chapatis or serve as a side dish.