Potato, Green Bean, and Shitake Curry with pea rice

This little dish took about 30 minutes to create. Following similar directions as in the previous post, I made a mixture of white onions, potatoes, green beans, and shitake mushrooms with curry powder, cumin seeds, garlic, salt, and masala powder, with a dash of garlic chutney.

The rice is again cooked in the rice cooker, but with frozen peas and some caraway seeds sprinkled on top of the rice before cooked.

Potato, Radish, Tomato Curry Delight*

Ingredients:
1 Tablespoon vegetable oil
1 Teaspoon cumin seeds
(if you do not have cumin seeds, you can use another spice of your choosing, or leave them out.)
1 Salt shaker (salt to taste 1-2 teaspoons)
1 Small yellow onion (sweeter than other onions)
5 Small potatoes
2 Bunches of radishes (about 15 radishes)
3 Small tomatoes
2-4 Tablespoons of curry powder
1-2 pinches of marsala powder (optional)
Sprigs of cilantro (optional)
green onions (optional)

Step 1: Wok time

Peel potatoes and chop them into small squares (see picture above)

Cut radishes into quarters (see picture above)

Chop onion into small squares (see picture above)

Take a wok, or large fry pan

On Medium heat

Add vegetable oil and cumin seeds

Let oil become infused with cumin of a minute or two

Add onions, radishes, and pototoes

Add salt (roughly a teaspoon)

Let sautee for several minutes stirring contents to get a little browned

To soften the potatoes quicker, I use the trick of using a few tablespoons of water, covering contents with a lid, and let everything steam for a few minutes.

When the contents are almost soft, but not completely, continue onto step 2

Step 2: Curry and Marsala

Add the curry powder

Add the marsala

Let simmer until combined
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Step 3: Tomatoes

Chop Tomatoes into small pieces (See picture to the right)
Add to the mix (and salt to your preferred taste, roughly another teaspoon)

Simmer once again for a few minutes ------>

Final Steps: Cilantro, Simmer, Rice, and Dish
Add Cilantro, simmer more, dish the rice, and top with curry
Top with clilantro and chopped green onions and EAT!!!!!!!!!!!!!!!!!!!

All of this takes about 30-40 minutes depending how good you are at your prep work.

*Although I did indeed cook this dish all by myself, I must give credit for the recipe and instructions to Nitika and Amit (Nitika, some of this will arrive on Monday for you, sorry Amit...)