Aloo Matar (Potato and Pea Curry)

2–4 Tbsp vegetable oil or ghee
Pinch of punch-phoron seeds*
1 bay leaf
1 1/4 tsp freshly grated ginger
1 medium yellow onion, finely chopped
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 large tomatoes, peeled, seeded, and chopped (or use a drained can of same)
1 tsp salt
3/4 tsp ground cumin
1 1/4 tsp ground coriander
1/4–1/2 tsp cayenne pepper
1/4 tsp turmeric
1/4 tsp garam masala
2 cups fresh (or frozen, really) green peas
1 1/2 cups (12 oz.) coconut milk or warm water
3–4 Tbsp cilantro, chopped
1/8 tsp paprika

*Punch-phoron is a mixture of five whole spices mixed in equal proportions- cumin, black cumin, mustard, fenugreek, and fennel. I think I used cumin, fennel, and coriander (mistakenly), because those were the only ones I had in whole form.

Heat vegetable oil or ghee in a large saucepan. Fry punch-phoron seeds, bay leaf, ginger, and onion for 3 minutes. Add potatoes and continue cooking another 5 minutes. Stir in tomatoes, salt, ground cumin, coriander, cayenne, turmeric, garam masala, and peas and cook for another 5 minutes. Add coconut milk and boil rapidly for 3 minutes. Turn the heat down to a bare simmer, cover, and cook for another 15 minutes, or until the potatoes are tender. Remove from heat. Sprinkle with cilantro and paprika.

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