Potato and green pea curry from Christopher Kimball's Milk Street Magazine, Sep/Oct 2019 (page 24)

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Notes about this recipe

  • amgenove on June 16, 2021

    This came out a little blander than I thought it would. Maybe increase all the spices a bit!

  • anya_sf on May 18, 2021

    I used a mixture of ghee and vegetable oil instead of coconut oil, fresh tomatoes instead of canned, and kashmiri chile instead of paprika+cayenne. After uncovering the potatoes, the liquid took several minutes extra to reduce and cling to the potatoes, but the potatoes held their shape. This was quite delicious served with plain yogurt and flatbread.

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