This is a delicious potato-green pea recipe that I learnt from a North Indian friend of mine. It goes really well with naan and chapatis.
Preparation time -15 minutes
Cooking time - 20 minutes
Ingredients :
Baby potato- 1 cup, boiled[ approx: 12-15]
Green pea - 1 cup
For the Gravy :
Tomato puree - 1/4 cup
Onion - 3 medium size, coarsely chopped
Ginger paste -1 tsp
Garlic paste - 1 tsp
Cumin seeds - 1 tsp
Bay leaves -1
Turmeric - 1/4 tsp
Red chilli powder - 1 1/2 tsp
Coriander powder - 1 1/2 tsp
Green chilli - 1 slit
Oil - 2 tbsp
Salt - to taste
Coriander leaves - 1 tbsp finely chopped for garnishing
Method :
1. Peel, wash and half the baby potatoes. Then boil them in a pressure cooker for 3 whistles and simmer and cook for 2 minutes.
2. Blend the coarsely ground onions to a fine paste. Mix both the ginger and garlic pastes along with the onion paste.
3. In a pan heat oil, put in the cumin seeds and bay leaf. When they stop crackling add the ground paste and saute till the oil leaves the sides.
4. Add the tomato puree and mix well. Add all the powders and stir continuously till the oil can be seen on the top.
5. Add the boiled potatoes, raw green peas and slit green chillies and stir occasionally till the masala has been well coated on the vegetables. Add 1/4 cup of water, mix and close the lid and simmer and cook. Open it after 8-10 minutes and give it a quick stir.[ You can add more water if you need a gravy. Here, it is a thick gravy.]
6. Once all the water is evaporated take off from heat. Transfer to a serving bowl and garnish with coriander leaves.
7. Serve hot with naan, roti, puri or chapatis.
Preparation time -15 minutes
Cooking time - 20 minutes
Ingredients :
Baby potato- 1 cup, boiled[ approx: 12-15]
Green pea - 1 cup
For the Gravy :
Tomato puree - 1/4 cup
Onion - 3 medium size, coarsely chopped
Ginger paste -1 tsp
Garlic paste - 1 tsp
Cumin seeds - 1 tsp
Bay leaves -1
Turmeric - 1/4 tsp
Red chilli powder - 1 1/2 tsp
Coriander powder - 1 1/2 tsp
Green chilli - 1 slit
Oil - 2 tbsp
Salt - to taste
Coriander leaves - 1 tbsp finely chopped for garnishing
Method :
1. Peel, wash and half the baby potatoes. Then boil them in a pressure cooker for 3 whistles and simmer and cook for 2 minutes.
2. Blend the coarsely ground onions to a fine paste. Mix both the ginger and garlic pastes along with the onion paste.
3. In a pan heat oil, put in the cumin seeds and bay leaf. When they stop crackling add the ground paste and saute till the oil leaves the sides.
4. Add the tomato puree and mix well. Add all the powders and stir continuously till the oil can be seen on the top.
5. Add the boiled potatoes, raw green peas and slit green chillies and stir occasionally till the masala has been well coated on the vegetables. Add 1/4 cup of water, mix and close the lid and simmer and cook. Open it after 8-10 minutes and give it a quick stir.[ You can add more water if you need a gravy. Here, it is a thick gravy.]
6. Once all the water is evaporated take off from heat. Transfer to a serving bowl and garnish with coriander leaves.
7. Serve hot with naan, roti, puri or chapatis.
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