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Potato Peas Masala
Potato Peas Masala
Ingredients
2 large potatoes boiled, peeled
1 cup peas boiled, drained
1 onion grated
1 tomato grated
1 tsp. Ginger grated
1/2 tsp. Garlic grated
1 stalk curry leaves
1 tsp. Fresh coriander leaves finely chopped
1 tsp. Red chilli powder
1/2 tsp. Dhania (coriander seed) powder
1/4 tsp. Turmeric powder
3-4 pinches asafoetida
3tbsp. Curds or yoghurt
salt to taste
1/2 tsp. Each cumin & mustard seeds
1 tbsp. Oil
Method
Chop potatoes into big pieces (8 or 10, each potato).
Heat oil, add cumin and mustard seeds, allow to splutter.
Add ginger, garlic, stir, add onion, saute for a minute. Add tomato,
stir and cook till oil
separates. Add all masalas, salt, curds and stirfry till boil resumes.
Add potatoes and
peas, 1/2 cup water and bring back to boil. Allow to simmer, covered,
till gravy is thick,
stirring occasionally. Empty into serving bowl, garnish with chopped
coriander.
Serve piping hot, with chappatis, phulkas, or even plain steamed
rice.
Note: One may reduce, increase or even delete the use of chilli
as per taste, to get a
spicier or blander dish. It would still be delicious to taste.
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