Tuesday, March 05, 2013

Oil free Potato and Peas curry

1 large potato boiled, peeled and cut into cubes
1 cup boiled green peas or frozen green peas
1 medium onion chopped
1/2 teaspoon cumin seeds
1/2 teaspoon ginger and green chilli paste
1/2 teaspoon garlic paste
1 cup chopped tomatoes
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder
1/2 teaspoon garam masala powder
1/2 teaspoon sugar
salt to taste
1 tablespoon chopped coriander leaves to garnish

  • Heat a non- stick pan and add the cumin seeds. Dry roast it or around 10 seconds.
  • Add the onions and stir fry continuously until they start to brown.
  • Add the ginger-green chili paste and saute for 3-4 seconds.
  • Now add the tomatoes, mix well and simmer until the tomatoes are cooked and mushy.
  • Add the turmeric powder, chili powder, garam masala powder, salt and mix well.
  • Add the potatoes and green peas. Mix well and add 1 cup of water and salt.
  • Simmer for 5-6 minutes until the gravy thickens.
  • Garnish with freshly chopped coriander leaves and serve with hot phulkas.
Recipe courtesy: tarladalal.com

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