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Thursday, 03 September 2009 17:22 |
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A very traditional Punjabi dish, which I had savored at a Punjabi home. The delicate addition of spices to the potatoes in a tangy tomato gravy, simmered to perfection brings out the essence of this flavorful dish.
Makes: 4 servings
Ingredients
- 2 cups of cubed potatoes
- 1/2 cup of peas/mutter
- 1/2 cup of chopped onion
- 1 cup pureed tomatoes
- 1 teaspoon finely grated ginger
- 1 teaspoon finely grated garlic
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon of garam masala powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chilli powder
- 1 tablespoon of chopped coriander leaves
- Salt to taste
- 2 tablespoons of oil
Method
Make a paste of the onion, ginger and garlic.
Steam the peas with salt and set aside.
Heat the oil in a frying pan; add cumin and onion paste. Saute until the onions have turned golden brown.
Add the tomato puree; the potatoes, turmeric, coriander, garam masala, salt and chilli powder and stir well. Add 1/2 cup of water and simmer covered until the potatoes are cooked.
Add the peas and simmer for 5 more minutes adding more water if required. Garnish with coriander leaves and serve warm with phulka's or serve it steamed rice.
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Indian Recipes 
