New Update
| Main ingredients | Potatoes, Green peas, Bay leaf, Cumin seeds, Onions, Ginger paste, Garlic paste, Coriander powder, Fresh tomato puree, Garam masala powder, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 10-15 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 medium potatoes (aloo), peeled and cut into ½ inch cubes
- 1¼ cups shelled green peas (matar)
- 2 tablespoons oil
- 1 bay leaf
- 1 teaspoon cumin seeds
- 2 medium onions, chopped
- 1½ teaspoons ginger paste
- 1½ teaspoons garlic paste
- ¼ teaspoon turmeric powder
- 1½ teaspoons coriander powder
- 1 teaspoon red chilli powder
- 1 cup fresh tomato puree
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
- Paranthas for serving
Method
- Heat oil in a non-stick pan, add bay leaf and cumin seeds. When the seeds begin to change color, add onions, mix and sauté till the onions turn golden brown. Add ginger paste and garlic paste, mix and sauté for 30 seconds.
- Add turmeric powder, coriander powder and red chilli powder, mix and sauté for 30 seconds.
- Add potatoes and 2 cups water and mix well. Cover and cook for 5 minutes.
- Add fresh tomato puree, mix, cover again and cook for 5-6 minutes.
- Add green peas, garam masala powder and salt and mix well. Cover again and cook for about 8-10 minutes. Adjust salt and coriander leaves and mix well.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot with paranthas.
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