Potatoes and Peas in Yogurt Sauce

Potatoes and Peas in Yogurt Sauce
Potatoes and Peas in Yogurt SauceMatt Taylor-Gross

This recipe, from Madhur Jaffrey's A Taste of India, is part of SAVEUR's November 2017 cookbook club. Though we've tested this recipe in the SAVEUR test kitchen, we present it in its original, unedited form from the book. Says Jaffrey:

Throughout India, yogurt is eaten in many forms, including those that require that it be heated. As yogurt curdles when boiled, it is first stabilized with chickpea flour. The pulse flour adds extra nutrition to the dish — a very important consideration for India's numerous vegetarians. This recipe comes from one such Benares family of Banias or businessmen. Karhis, eaten all over India, have endless regional variations and may be served with Plain Rise or with Indian breads. Other meats and vegetables can also be served at the same meal.