Jay M. wrote:Googled and found the recipe listed below (love the "byte size"), but I'm not familiar w/ asafetida (hing), ginger paste, fennel seed powder, mango powder amchoor, garam masala. Did you use these ingredients, and if so, where did you get them? (I'll skip the cilantro.)
hey, Jay, good to see you. I didn't use that recipe, and no ingredients that I couldn't get at Lotsa Pasta or Penzey's. Basically I browned LOTS of shredded onions (the key to all Indian cooking) with plenty of minced garlic and ginger, dried red pepper flakes and black pepper. When the onions got really brown, I put in a half can of chopped Red Gold tomatoes (I would have used fresh in season), and cumin, turmeric and Madras curry powder (from Lotsa) to taste. Then I put in a couple of baking potatoes (peeled and smallish dice) and fresh shelled peas. Water just to cover, then simmer covered until the potatoes were done. Check seasoning - I added a little more Madras curry and salt - and serve.