Potato Curry In A Peanut-Curd Gravy

          Today's dish is going to be another simple and delicious dish with potatoes, Potato Curry In A Peanut-Curd Gravy. I have made curries with a curd/yogurt base, but I liked the addition of coarsely pounded peanuts in the curry. While making the curry, I was thinking that this would also taste somewhat similar to the other curd based curries, but it tasted very different and delicious, might be because of the peanuts. The curry would go very well with rotis, naans or even with a pilaf..

Need To Have

• Potatoes - 3 medium, boiled, peeled and diced
• Fresh Green Peas - 1/2 cup
• Roasted Peanuts - 3 tablespoons, skin removed and coarsely pounded
• Cumin Seeds - 1 teaspoon
• Bay Leaf - 1 small
• Green Chilly - 1
• Garlic - 3 - 4 cloves
• Ginger - 1" piece
• Sesame Seeds - 1/4 teaspoon
• Red Chilly Powder - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Curd/Yogurt - 1/2 cup, beaten well
• Sugar - 1/2 teaspoon
• Chopped Coriander Leaves - 2 tablespoons
• Salt to taste

Original recipe here

Method

          Coarsely pound the green chilly, garlic and ginger and keep, boil, peel, dice the potatoes and keep.

          Heat some oil, add the cumin seeds and bay leaf, when it starts sizzling, add the ginger-garlic-chilly mixture and saute for a minute.

          Add the sesame seeds and peanuts and keep stirring for another minute, then add the chilly and turmeric powders and mix, then add the curd/yogurt and saute for 2 to 3 minutes.

          Then add the potatoes, green peas, sugar and salt, if needed a little water, then cover and cook on low heat till the peas are cooked, for about 5 to 7 minutes. Then remove the lid, add the chopped coriander and remove.

Note
I have used baby potatoes, equal in quantity to 3 medium potatoes.
Adjust the amount of water, depending on how you thick you like the gravy.