1 large onion, chopped
2 tomatoes, chopped
1 table spoon tomato purée
1 teaspoon crushed ginger
1 teaspoon crushed garlic
Chopped coriander to taste
Salt to taste
Red chilli powder to taste
1/2 teaspoon turmeric
1 teaspoon garam masala
2 teaspoons jeera
4 large potatoes, cubed
1 cup sweet garden peas, shelled
1 pinch kasuri (dry) methi, optional
In a non-stick pan use 1 teaspoon of oil. When hot add jeera. When jeera sizzles, add onions and lightly brown them. Add tomatoes, purée, ginger, garlic and cook for about five minutes. Add a little bit of water if you think it’s too thick.
Add your masalas, followed by the methi (if using), coriander, potatoes & peas. Add a little water and cook until potatoes are done and the water from the masala has dried up.
Serve hot garnished with chopped coriander.
*Goes well with yellow or green daal with garam roti!
* Some people even add carrots to this sabzi. You can cut 2 small carrots into cubes and add with the potatoes and peas.