- 1/2 tsp cumin seeds (jeera)
- 1/2 cup chopped onions
- 1/2 tsp ginger-green chilli paste
- 1/2 tsp garlic (lehsun) paste
- 1 cup chopped tomatoes
- a pinch of turmeric powder (haldi)
- 1/2 tsp chilli powder
- 1/2 tsp garam masala
- 1/2 tsp sugar
- 1 cup boiled fresh green peas
- 1 1/2 cups potatoes, boiled, peeled and cut into cubes
- 1 cup Vegetable Stock
- salt to taste
- 1 tbsp chopped coriander (dhania) for the garnish
Method
- Hot Heat on a medium flame and a non-stick kadhai, cumin and dry roast for about 10 seconds, add the seeds.
- Add onions and cook until they turn brown, while stirring constantly.
- Ginger, green chilli paste, garlic paste and tomatoes and simmer until tomatoes are cooked add.
- Turmeric powder, chili powder, garam masala, sugar, peas and potatoes and cook for 4 to 5 minutes to add.
- Add vegetable stock and salt and simmer until gravy thickens.
- Serve hot with coriander garnished.
- Recipe Source: Zero oil bread and Subzis
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