This recipe has it's base in the recipe in the Bedmi ki aloo subzi recipe here. I wanted to add some more vegetables, so made some modifications. The end result was a spicy tangy delicious curry.
Ingredients (enough for 2-3):
1 medium. 2 small potatoes
2 medium tomatoes, finely chopped
1 medium onion, thinly sliced
3/4 cup frozen peas (if fresh peas are used, boil for 5 minutes in microwave before adding)
1 tsp ginger, grated
1/2 tsp turmeric
1 heaped tsp coriander powder
1 tsp red chili powder
1 tsp kashmiri red chili powder
1 tsp aamchur (dry mango powder)
3 pinches of jeera powder
1/2 tsp garam masala powder
Salt to taste
2 tbsp fresh, chopped, coriander leaves
Water
For seasoning
1/2 tsp jeera
5 whole methi seeds
A pinch hing
2 tsp sesame oil (or any oil)
Method:
1. Boil the potatoes and peel. Mash potatoes with fingers and set aside.
2. Heat oil in a pan. Add the jeera. When it sizzles, add the hing, methi seeds and the grated ginger. Stir fry for 10 seconds.
3. Add in the sliced onions and a little salt and fry till the onions change color.
4. Add in the chopped tomatoes and the turmeric and coriander powder. Cover and cook for a few minutes till the tomatoes turn mushy.
5. Add in the chili powders and stir till mixed well with the onions and tomatoes.
6. Add in the rest of the spice powders (aamchur, jeera powder, garam masala powder) and mix well.
7. Add in the mashed potatoes and 3-4 cups of water. As the original recipe says, the consistency should be soupy.
8. Now add in the frozen peas and mix well. Bring the entire mixture to a boil. Then, cover the pan, lower the heat to medium and cook for 15 minutes or till the mixture has reached a semi-gravy consistency. Adjust for salt.
9. Mix in most of the coriander leaves and garnish with the rest.
Serve hot with rotis and raita on the side. Delicious.
Potato tomato peas curry
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| Potato tomato peas curry |
Ingredients (enough for 2-3):
1 medium. 2 small potatoes
2 medium tomatoes, finely chopped
1 medium onion, thinly sliced
3/4 cup frozen peas (if fresh peas are used, boil for 5 minutes in microwave before adding)
1 tsp ginger, grated
1/2 tsp turmeric
1 heaped tsp coriander powder
1 tsp red chili powder
1 tsp kashmiri red chili powder
1 tsp aamchur (dry mango powder)
3 pinches of jeera powder
1/2 tsp garam masala powder
Salt to taste
2 tbsp fresh, chopped, coriander leaves
Water
For seasoning
1/2 tsp jeera
5 whole methi seeds
A pinch hing
2 tsp sesame oil (or any oil)
Method:
1. Boil the potatoes and peel. Mash potatoes with fingers and set aside.
2. Heat oil in a pan. Add the jeera. When it sizzles, add the hing, methi seeds and the grated ginger. Stir fry for 10 seconds.
3. Add in the sliced onions and a little salt and fry till the onions change color.
4. Add in the chopped tomatoes and the turmeric and coriander powder. Cover and cook for a few minutes till the tomatoes turn mushy.
5. Add in the chili powders and stir till mixed well with the onions and tomatoes.
6. Add in the rest of the spice powders (aamchur, jeera powder, garam masala powder) and mix well.
7. Add in the mashed potatoes and 3-4 cups of water. As the original recipe says, the consistency should be soupy.
8. Now add in the frozen peas and mix well. Bring the entire mixture to a boil. Then, cover the pan, lower the heat to medium and cook for 15 minutes or till the mixture has reached a semi-gravy consistency. Adjust for salt.
9. Mix in most of the coriander leaves and garnish with the rest.
Serve hot with rotis and raita on the side. Delicious.
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