INGREDIENTS
- 2 large potatoes, peeled and diced
- 1 cup green peas (fresh or frozen)
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 large tomato, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/2 cup water (adjust as needed)
- Fresh coriander leaves, chopped (for garnish)
Recipe
- Step 1: Prepare the Vegetables
- - Peel and dice the potatoes into cubes.
- - If using frozen peas, defrost them, or use fresh peas.
- Step 2: Heat Oil and Cook Spices
- - Heat oil in a pan and add cumin seeds. Let them splutter.
- - Add chopped onions and sauté until they turn golden brown.
- - Add ginger-garlic paste and sauté for a minute until fragrant.
- Step 3: Add Tomatoes and Dry Spices
- - Add chopped tomatoes and cook until soft and the oil separates.
- - Stir in turmeric powder, red chili powder, and coriander powder. Mix well.
- Step 4: Add Potatoes and Cook
- - Add the diced potatoes to the pan and mix well to coat with the spices.
- - Add a little water (about 1/4 cup) to help cook the potatoes and simmer for 5-7 minutes.
- Step 5: Add Peas and Cook
- - Add the green peas to the pan, mix, and add more water to adjust the consistency.
- - Cover and cook for another 10-15 minutes until the potatoes are soft and the peas are cooked through.
- Step 6: Finish and Garnish
- - Once cooked, sprinkle garam masala and mix well.
- - Garnish with freshly chopped coriander leaves.
- - Serve hot with chapati, rice, or paratha.