Ingredients
- 3 medium russet potatoes; peeled, washed and cut in small squares
- 1 1/2 cup of frozen peas; thawed
- 2 medium Roma tomatoes; finely chopped
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 1/4 tsp red chili powder
- 1/2 tsp Garam masala
- 2 bay leaves
- 3-4 black cardamoms (optional)
- 1/2 tsp turmeric powder
- 1 tsp Sea Salt (according to taste)
- Pinch of asafetida (optional)
- 1 tbsp ginger; freshly grated or finely chopped
- 3 tbsp cilantro; finely chopped for garnish
Preparation
- Take a saucepan (with lid) and place it on medium heat.
- Once the saucepan is hot, add cumin seeds, bay leaves, black cardamom and asafetida. Stir until ingredients turning light brown.
- Add tomatoes to the saucepan. Mix and sauté the tomatoes with other ingredients for 3-5 mins into a paste.
- Add ginger, salt, red chili powder, garam masala, turmeric to the mixture in the saucepan. Mix well and cover with lid. Cook covered for 3-5mins.
- Stir the mixture and check it is not sticking to the saucepan. If it’s sticking add 2-3 table spoons of water and stir.
- Add potatoes and peas to the saucepan with 2 cups of water and mix well and cover with lid.
- Every 5 mins, take a fork and poke the potato to check if it is cooked. If the fork easily pokes and pierces the potato it is done. You can add 1/2 to 1 cup water depending on the potatoes, if they need to cook more.
- Once the potatoes are cooked, turn the heat off.
- Garnish them with cilantro
- Enjoy this authentic Indian recipe with Indian bread, brown rice or quinoa
