Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 4-6 Servings
Cook Time: 30min
Total Time: 40min
Yield: 4-6 Servings
1/2 Cup Fresh Green Peas
1 Medium Sized Onion, finely chopped
1 1/2 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
1/2 Tspn Coriander(Dhania) Powder1 Medium Sized Onion, finely chopped
1 1/2 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
1/4 Tspn Garam Masala Powder
2 Tblspn Cilantro(Kothmir) Leaves, chopped
2 Tblspn Mint Leaves (Pudina), chopped
1/2 Cup Water or add as needed
1/2 Cup Water or add as needed
1/4 Tspn Cumin Seeds
1/4 Tspn Mustard Seeds
Few Curry Leaves
2 Tblspn Oil
Directions
2 Tblspn Oil
Directions
- Boil green peas in hot water for 5-8 minutes on medium flame or until they turn soft & drain water completely. Keep aside.
- Heat oil in a sauce pan on a medium flame; add cumin seeds, mustard seeds & let them splutter.
- Add onion & saute untill they turn translucent.
- Add gingergarlic paste, turmeric powder & saute for a second. Add curry leaves & saute until they turn crisp.
- Now add boiled green peas, cubed potatoes & mix. Cook for 5 minutes.
- Add red chilli powder, turmeric powder & saute for another second.
- Add chopped tomatoes & cook until they turn soft & mushy.
- Add water, cilantro leaves, mint leaves, coriander powder, garam masala powder & cover with a lid.
- Cook for 10-15 minutes or until potatoes turn soft & turn off the flame.
- Serve hot with rice or roti or tandoori roti.
Note:
Instead of boiling green peas in hot water, you can directly add them while sauteing potatoes & pressure cook for 3 whistles on medium flame.
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