Potato, panir, and pea curry
By Tali Simon | December 19, 2011
I’ll be honest.
This dish is a little bit weird.
It’s weird in a nice way, though. An interesting way. That’s actually the word my husband and I used at dinner the night we had it: interesting.
It’s flavorful and filling. It combines a bunch of spices in a way I don’t normally think to use them. It also sounds kind of sophisticated, don’t you think?
Friend: So, what did you end up making for dinner last night?
You: Oh, just some potato, panir, and pea curry. Over brown rice.
Potato, panir, and pea curry is not the kind of thing I’d make on a weekly basis. It’s a bit too interesting for that. But it’s still good, and when the mood strikes, it can even be exactly what you wanted.
If you’re looking to put something new in your usual repertoire, or if your family seems hopelessly bored at dinner, then it probably means it’s time for potato, panir, and pea curry.
I know this hasn’t been exactly a gushing recommendation. Let me point out, though, that I was looking forward to eating the leftovers for lunch the following day. And that, as I type this, I’m wishing I had a fresh pot of it right now.
But okay. If this isn’t your thing, come back tomorrow. I’ve got something chocolate for you. I just wanted to talk about the panir thing first.
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Adapted from The New Enchanted Broccoli Forest
Serves 4
Ingredients
- 2 large potatoes, peeled and thinly sliced
- 2 Tbsp canola oil
- ½ tsp caraway seeds
- 3 Tbsp lightly toasted sesame seeds
- 2 tsp cumin
- pinch of thyme
- 1 tsp salt
- 5 cloves garlic, minced
- 3 Tbsp fresh lemon juice
- 2 cups plain yogurt
- pinch of cayenne
- 2 cups peas
- 1 cup cottage cheese
Directions
1. Place the potato slices in a saucepan and fill with water to cover. Bring to a boil, lower heat to a simmer, and cook until just tender. Drain and set aside.
2. While the potatoes are cooking, heat oil in a large, deep skillet and cook caraway seeds, sesame seeds, cumin, and thyme over low heat for several minutes. When the seeds begin to pop, turn off the heat.
3. Add the potatoes, salt, and garlic to the spice mixture and stir until potatoes are nicely coated.
4. Add lemon juice and yogurt and cover. Cook 5-10 minutes, stirring occasionally. Be careful not to overcook the potatoes, or they’ll get mushy. Add just a touch of cayenne.
5. Stir in peas and cottage cheese, then cook for just a few minutes more. Serve hot over brown rice.
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