Ingredients
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
Method
- 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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