Aloo Kishmish ki Subzi (Potatoes and Raisins with Peas)

I'm still working my way through that big bag of potatoes, so I decided to try out this potato-raisin curry.

Aloo Kishmish ki Subzi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 425mL diced tomatoes
• 1 onion, chopped
• 1/4 c. chopped fresh cilantro
• 4-6 cloves garlic
• 1-3 dried red Thai, cayenne, or arbol chilies
• 2 slices ginger (~5cm by 2cm by 3mm)
• 2 Tbsp. canola (or other neutral) oil
• 1 tsp. cumin seeds
• 2 c. water
• 450g russet (or other floury) potatoes, cut into 1cm cubes
• 1/2 c. frozen green peas
• 1/2 c. golden raisins

Directions

1. Combine tomatoes, onion, cilantro, garlic, chilies, and ginger in a blender and purée.
2. Heat oil over medium-high heat.
3. Add cumin seeds and sizzle for 10-15 seconds.
4. Add the tomato mixture, reduce heat to medium, and cook for 15-20 minutes.
5. Add the water and the potatoes and cook, covered, stirring occasionally for 40 minutes.
6. Stir in the peas and cook for another 2-3 minutes.
7. Add the raisins.
8. Serve with rice and/or flatbreads.