Another in the Pahadi food series - this is another seriously tasty yogurt-based curry!
Here I've made the dish with potatoes and peas. You could also use just potatoes, or cauliflower and peas, or garbanzo beans.
4 Potatoes, diced, cooked
1/2 cup Peas, cooked
1/4 tsp Asaoefida
2 tbsp Ghee/ Clarified Butter OR Oil + more for seasoning
1 tsp Cumin
1 tsp Coriander Powder
1 tsp Red Chilli powder
1 cup Plain Yogurt
3 Cardamom, powdered
Beat the yogurt well and keep aside.
Heat the ghee in a pan. Add the cumin, coriander powder, red chilli powder and yogurt. Continue stirring until it reaches a boil. When slightly thick, add the cooked vegetables and add more ghee (be generous!), and powdered cardamom. Cook for a few minutes until everything combines. Remove from heat and serve warm with cooked rice.