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Potatoes - 4
- Peas - ¼ cup
- Tomato - 1
- Onion medium - 2
- Curd - ½ cup
- Ginger – 1 inch piece
- Green chillies - 2 (minced)
- Salt to taste
- Chili powder – 1 teaspoon
- Turmeric - ½ teaspoon
- Garam Masala - 1 teaspoon
- Cumin Seeds - 1 teaspoon
- Ghee - 2 teaspoon
- Water - 1 cup
- Fresh coriander for Garnishing
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Peel & cube the Potatoes. Grind Onion & ginger to a paste. Boil peas and potato in a pressure cooker until 1st whistle. Once done, keep aside.
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Heat ghee in a pan; fry the grinded paste to golden brown.
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Add all spices (chilli powder to cumin seeds), green chillies and tomatoes.
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Fry for a couple of minutes. Add curd & cook till ghee separates.
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Add the boiled peas and potatoes; fry for 5 minutes.
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Add water and mix well. Cover & cook over gentle flame.
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Serve Garnished with fresh coriander leaves
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Saraswathi from India
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