1 Tbs - Vegetable oil
1 cup - Chopped onions - medium sized pieces
1 Tbs - Curry powder
2 Tbs - Wondra extra fine flour or All-purpose flour
2 cups - Chicken broth (H2O + 2 bouillon cubes)
2 pounds - Potatoes, cut into 1-inch cubes
1 cup - Frozen peas
1/2 cup - Raisins
1/2 tsp - Sriracha Hot Chili Sauce (more or less) to taste
Can substitute 1/2 tsp Cayenne pepper (more or less) to taste
1 cup - Plain yogurt
- salt and pepper to taste
Heat oil in large skillet over medium heat.
Add onions; cook 8 to 10 minutes, stirring often, until onions are soft and lightly browned.
Mix in curry powder; cook and stir 1 minute. This helps release a lot of curry flavor.
Mix in flour, then whisk in broth.
Increase heat to med-high; bring to boil.
Mix in potatoes; return to boil.
Cover, reduce heat to low-medium and cook 15 to 20 minutes, stirring occasionally,
until potatoes are just tender and sauce is thickened.
Mix in peas and raisins.
Cover and cook for a few more minutes to heat through.
Add yogurt and stir.
Serve hot along with basmati rice and other Indian favorites!