Thursday, Dec 20 2007

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Potato Peas Masala

Ingredients:

2 large potatoes boiled, peeled
1 cup peas boiled, drained
1 onion grated
1 tomato grated
1 tsp. Ginger grated
1/2 tsp. Garlic grated
1 stalk curry leaves
1 tsp. Fresh coriander leaves finely chopped
1 tsp. Red chilli powder
1/2 tsp. Dhania (coriander seed) powder
1/4 tsp. Turmeric powder
3-4 pinches asafoetida
3tbsp. Curds or yoghurt
salt to taste
1/2 tsp. Each cumin & mustard seeds
1 tbsp. Oil

Method:

1. Chop potatoes into big pieces (8 or 10, each potato).
2. Heat oil, add cumin and mustard seeds, allow to splutter.
3. Add ginger, garlic, stir, add onion, saute for a minute.
4. Add tomato, stir and cook till oil separates.
5. Add all masalas, salt, curds and stirfry till boil resumes.
6. Add potatoes and peas, 1/2 cup water and bring back to boil.
7. Allow to simmer, covered, till gravy is thick, stirring occasionally.
8. Empty into serving bowl, garnish with chopped coriander.
9. Serve piping hot, with chappatis, phulkas, or even plain steamed rice.

Note: One may reduce, increase or even delete the use of chilli as per taste, to get a spicier or blander dish. It would still be delicious to taste.

Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh, refrigerated and reheated 1 or 2 days

Nutritive values per serving

Protein	:	7.89gms
Fat	:	9.19gms
Minerals	:	2.36gms
Fiber	:	3.89ms
Carbohydrate	:	55.8gms
Energy	:	334kcal

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