Potatoes and Peas in Yogurt Sauce
This potato curry recipe uses yogurt for a sauce, thickened with chickpea flour.
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Ingredients
- 1 inch fresh ginger, peeled
- 3 tbsp. vegetable oil
- 1⁄2 tsp. whole black mustard seeds
- 1⁄2 tsp. whole cumin seeds
- 1-2 fresh, hot, green chillies very finely chopped
- 3 medium sized potatoes, peeled and cut into 1 in dice
- 1⁄8 tsp. ground turmeric
- 1 1⁄4 cups plain yogurt
- 2 tbsp. plus 1 teaspoon chickpea flour
- 1 tsp. salt
- 1⁄4 tsp. sugar
- 1 cup fresh or frozen, shelled peas
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