This new variation of potato curry with edamame and tomatoes is something I had at our friend Padmini’s home for dinner recently.
A different take on potato stir fry
I usually make my potato stir fry with peas or cauliflower and sometimes with bell peppers, but this potato curry on the other hand was made with edamame, which I thought was rather unusual, but tasted great. Padmini explained that she adds edamame for added protein in many of her veggie stir fries. What a great idea! I asked Padmini to share her recipe for this stir fry and here it is.
Potato Curry with Edamame and Tomatoes
recipe contributed by Padmini
Ingredients: Vegetables:
- 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
Spices:
- 1 tsp mustard seeds
- 1 tsp asafoetida powder
- 1 tsp turmeric
- 1/2 chili powder or paprika
- 2 tsp coriander powder
- salt
- Oil
Directions:
- 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 2-3 minutes.
- Add turmeric, chili powder, and coriander powder and mix into the onion mixture. Next add tomatoes and edamame and salt to taste. Add 1-cup water, cover and cook for 5-10 minutes until tomatoes and edamame become tender.
- Next add cooked potatoes and mix in. Cook through for additional 3- 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.
