Potato-Pea Masala with Cilantro-Mint Chutney
Makes 10 main course servings (roughly a gallon)
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Ingredients
3 lbs Yukon Gold potatoes, peeled and cut into 1 inch pieces
1 lb Sweet potatoes, peeled and cut into 1 inch pieces
2 jalapeños, seeded, coarsely chopped
1 5-inch knob peeled ginger, coarsely chopped
6 garlic cloves
½ tbsp cumin
2 tbsp curry powder
1 tsp cinnamon
1 tsp turmeric
2 tbsp honey
2 large onions, chopped
2 15oz can chickpeas, rinsed and drained
2 cups frozen peas
1 cup golden raisins
2/3 cup dried grated unsweetened coconut, toasted
1 lemon, juiced
1 cup chopped cilantro
In a large bowl, cover the potatoes with cold water.
In a small food processor, purée jalapeños, ginger, garlic, curry powder, cinnamon, turmeric, ¼ cup vegetable oil, 1/4 cup water, honey, and 1 teaspoon salt until smooth. Transfer purée to skillet and cook over medium-high heat until fragrant, about a minute. Add the onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.
Drain potatoes, then add them to the onion mixture and cook over medium heat, stirring occasionally, until potatoes are barely tender, about 10 minutes.
Add chickpeas and 1 1/2 cups water. Stir to combine, scraping up any brown bits from the bottom. Cook covered until the potatoes are completely tender and the water is absorbed, about 15 more minutes. Add peas and raisins, and cook until heated through. Remove from the heat and stir in the lemon juice, toasted coconut, and cilantro, saving some for garnish.
Cilantro-Mint Chutney
Makes about 2 cups
Ingredients
2 cloves garlics
1 shallot
2 inch knob of ginger, peeled
1/3 cup cashews
1-3 jalapenos, seeded and roughly chopped
1 bunch cilantro, roughly chopped
1 bunch mint, roughly chopped
1 tbsp honey
Juice from one lemon
1/2 cup golden raisins
In a food processor, pulse the garlic, shallot, ginger, cashews, and jalapenos until minced. Add the herbs, honey, lemon juice and ¼ cup of warm water and puree until smooth. Add the golden raisons and puree again, adding any additional water to thin the mixture to your desired consistency. It should be slightly thinner than a pesto.
Garnish with mint and cilantro leaves, and serve alongside some naan.
