Pea Potato Curry (Alu Matar Sabzi)

Ingredients

• 2 tablespoons avocado oil
• 1 teaspoon cumin seeds
• 2 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• 1 medium onion (chopped)
• 1/4 cup tomato puree
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1 teaspoon dried fenugreek leaves or (1/4 teaspoon fenugreek powder)
• 3 medium potatoes (peeled and chopped)
• 1 cup green peas (fresh or frozen)
• !/2 cup water
• 2 tablespoons unsweetened coconut yogurt
• Salt to taste

Instructions

1. 1

   Heat oil in a large saucepan over medium-high heat. Add cumin seeds and cook until fragrant, about 1 minute.

2. 2

   Add ginger and garlic and cook for another minute.

3. 3

   Stir in onion and cook until onion is soft about 3 minutes.

4. 4

   Add tomato puree, smoked paprika, turmeric, coriander

5. 5

   Let the masala cook for 3 more minutes.

6. 6

   Stir in potato and peas and mix to coat.

7. 7

   Add water, cover the saucepan, and bring to a boil. Reduce heat to simmer until the potatoes are tender, about 10-15 minutes.

8. 8

   Add coconut yogurt, and stir well. Cover the saucepan and cook for 2 minutes. Season with salt to taste.

9. 9

   Delicious served over rice, naan, chapati or quinoa.