Potato and Pea Curry

Ingredients

• 1 large tomato, or about 3 canned plum tomatoes, chopped
• 6 garlic cloves, peeled
• 1/2-inch fresh ginger, peeled
• 1-inch piece cinnamon
• 2 cloves
• 2 green cardamom pods
• 3 tablespoons canola oil
• 1 teaspoon cumin seeds
• 1/2 medium onion, ends trimmed, cut into thin half moons
• 2 medium potatoes, peeled and chopped into 1/2-inch cubes
• 1/2 teaspoon salt
• 2 teaspoons turmeric
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons garam masala
• 3 cups frozen peas
• 2 tablespoons cream
• Fresh cilantro, for garnish

Directions

1. Combine the tomato, garlic, and ginger in a blender and blend until completely smooth. Set the puree aside. Add the cinnamon, clove, and cardamom to a large cast-iron skillet over medium heat. Toast the dry spices, stirring the whole time, until they smell deeply aromatic, about 1 minute. Add the canola oil, followed by the cumin seeds. Once the seeds begin to crackle, stir in the onions. Toss until the onion slices are coated in the spiced oil. Raise the heat to medium-high and cook, stirring now and then, until the onions are just beginning to brown, 2 to 4 minutes.
2. Stir in the cubed potatoes and cook for 3 minutes, moving them around often. Add the blender puree and mix it through. Add the salt, turmeric, cayenne pepper, and 1/4 cup of water. Stir everything together, then lower the heat to medium. Let the mixture simmer steadily, stirring occasionally, until the potatoes begin to soften and the oil appears around the edges of the sauce, about 12 minutes. If it starts bubbling too aggressively, turn the heat down to low.
3. Pour in 2 cups of water, then add the peas. Keep it at a simmer until the potatoes are cooked through, about 10 minutes. Stir in the cream and garam masala, and simmer gently for 2 minutes more. Taste and add more salt if needed. Finish with fresh cilantro leaves.