Chunky Potatoes with Golden Raisins

Aloo Kishmish Ki Subzi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

I love the burst of sweetness that plump golden raisins offer this mélange of spicy ingredients. Serve it with puffy pooris for a private pamper-yourself lunch. Go ahead and treat yourself to a glass of Viognier, Sancerre, or pinot blanc with the simple meal. You deserve it, don’t you?


  • 1 can (14.5 ounces) diced tomatoes
  • 1 small red onion, coarsely chopped
  • ¼ cup firmly packed fresh cilantro leaves and tender stems
  • 4 large cloves garlic
  • 3 dried red Thai or cayenne chiles, stems removed
  • 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and inch thick)
  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 1 pound russet or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning
  • ½ cup frozen green peas (no need to thaw)
  • ½ cup golden raisins (see Tip)


  1. Combine the tomatoes, with their juices, and the onion, cilantro, garlic, chiles, and ginger in a blender jar. Puree, scraping the inside of the jar as needed, to make a reddish-green sauce.
  2. Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds. Immediately add the pureed tomato-onion sauce. Lower the heat to medium and cook, partially covered to contain some of the spattering, stirring occasionally, until the liquid evaporates and some oil starts to separate from the sauce, 15 to 20 minutes.
  3. Stir in 1 cup water. Drain the potatoes and add them. Cook, covered, stirring occasionally, until the potatoes are fork-tender, 20 to 25 minutes.
  4. Stir in the peas and cook, uncovered, until they are warmed through, 2 to 3 minutes.
  5. Top the curry with the raisins, and serve.