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.