Potato and pea curry (Vataana bataaka nu shaak)
Ingredients
- 2 tbsp Oil
- 1/2 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 pinch Asafoetida
- 1 nos Onion large (finely chopped)
- 2 nos Green chilly(finely chopped)
- 5-6 cloves Garlic finely chopped
- 1 inch Ginger finely chopped
- 2 nos Tomato medium (finely chopped)
- 1 tbsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tbsp Chili powder
- 1/4 tsp Turmeric powder
- 3 nos Potatoes (medium size) boiled and cubed
- 1/2 cup Fresh peas shelled
- as required Water
- to taste Salt
- 1 tsp Sugar
- 2 tsp Kasuri methi crushed
- 2 tbsp Malai
- 4 tbsp Coriander leaves (finely chopped)
Instructions
- Wash and prepare your vegetables.
- Heat oil in a pan. Add cumin seeds, mustard seeds and asafoetida and saute till they crackle.
- Now add the chopped onions and let them cook on medium flame till golden brown.
- Add the chili and ginger garlic and saute for about 30 seconds and add in the chopped tomatoes and a bit of salt.
- Allow the tomatoes to cook completely and add the powdered spices saute and let them cook for about 30 seconds on low flame stirring continuously.
- Add in the peas and some water and cover and cook for more 5 minutes.
- Add in the boiled potaoes. Adjust the consistency with water to make a curry.
- Adjust sugar and salt. And finally finish with some broiled kasuri methi, homemade fresh cream and coriander leaves.