Ingredients vegetarian 2 servings

• 2 medium sized potatoes
• 1 cup peas
• 1 large onion
• 1 large tomato
• 1 big green chillie
• Cooking oil
• 1/2 tsp each of zeera (cumin seeds), rai (black mustard seeds), saunf (saunf), kalonji (black onion seeds), heeng (asafoetida), ajwain (carom seeds)
• Salt to taste
• Red chilli powder
• Dhania powder
• Garam masala
• Mango powder (amchur)
• 3 cups of water
• Chopped cilantro for garnishing

Directions

1. Wash, peel & chop the potatoes
2. Wash the peas & keep aside
3. Now make a puree of the large onion & tomato separately in a mixie & keep aside
4. Finely chop the green chillie
5. Add cooking oil to a pan
6. Now add rai, kalonji, heeng & let them splutter
7. After that add saunf, zeera & ajwain
8. Once the aroma starts coming, add the onion puree & saute till its golden brown
9. Then add the tomato puree & allow to cook till the oil starts coming out of the sides
10. Add the chopped potatoes & peas with the water
11. Add the salt, red chillie powder, garam masala & mango powder while it is cooking
12. Cover the pan with a lid & allow to cook on low flame till the gravy is of a thick consistency & the potatoes are completely cooked
13. Garnish with cilantro  & serve with chapatis.

Comments

shamama

Its ravishing! i have peas and potatoes, let me go and try right away , then i'll let you know.