Ingredients:
Baby potatoes -10-12 or 5 big size potatoes cut into cubes
Green peas (matar) - 1 1/2 cup fresh or frozen
Onion - 1 chopped very fine
Tomato - 2 big chopped or pureed
Ginger Garlic Paste - 1 tblspoon
Mustard seeds - 1 tspoon
Asafetida - a pinch (Hing)
Curry Leaves - 8-10
Green Chilies - 4 slit and cut into big pieces
Turmeric Powder - 1/4 tspoon
Coriander Powder - 1 tspoon
Amchoor - 1 tspoon
Garam Masala - 1/2 tspoon
Salt - to taste
Oil - 1 tblspoon or your choice
Fresh Coriander - finely chopped for garnish
Method:
Wash and boil baby potatoes. Cut them into two.
Wash and par boil the green peas as well.
Heat oil in a heavy bottom pan.
Add the mustard seeds, green chillies and hing.
Now add onion and ginger/garlic paste. Cook for 2 minutes until translucent.
Now add tomato puree to it. mix well.
Now add all dry masalas including salt to it, with a sprinkle of 2 tblspoon water and cook it with a lid on for 5 minutes.
Now add peas, mix well. Now add baby potatoes and mix very well to coat the masalas.
Cover the lid and let it cook for 5 more minutes in a low heat, so that we do not burn the masalas.
Mix it well before taking it out on the serving plate.
Garnish with fresh chopped coriander.
This dish is very good as a side dish for your Lunch or Dinner menu.
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