After watching chef Singh make aloo, I daydreamed of little dice pieces of potatoes with a light curry sauce. I normally don't like to have potatoes in my house, but I made a Vietnamese style chicken curry earlier in the week. I planned to boil the potatoes and toss it with some curry powder, but I prepped, I added more things to it and it became something my little kids loved.
1 lb potatoes, peeled, boiled then diced
2-3 stalks carrots, peeled and diced
1/2 cup frozen peas
2-3 large cloves garlic, crushed and minced
1 shallot, minced
1 inch piece of ginger, finely crushed and minced or 1/2 tsp of dried ginger powder
1 Tbsp of Indian yellow curry powder
2 tsp garam masala powder
1/4 cup milk
2 tsp yogurt (I used Fage plain greek yogurt)
salt and pepper to taste
dash of fish sauce
Start off with a hot pan with enough oil to cover the bottom of it. Add your garlic and shallots and take it off the heat to add the carrots. Cook the carrots until it is almost tender and starts showing a sign of caramelization. Add your potatoes and peas and stir until the peas loses the ice. Add the curry powder and toss until the curry powder is well distributed. Add the milk and yogurt and stir making to be careful not to break the potatoes. Turn off the heat and add the garam masala, salt and pepper, and fish sauce. Stir again and taste. Add more if needed to suit your taste.
