Ingredients:

• 4 – medium sized Potatoes
• 250g – shelled Green peas
• 2 – big Onions
• 2 – Green chillies
• 2 to 3 – medium sized Tomatoes
• 2 tsp – Coriander seed powder
• 1.5 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Cumin seeds
• 2 to 3 cups – water
• 2 tbsp – finely chopped, Coriander leaves
• Salt to taste
• 5 tbsp – oil

Method:

1. Peel the potatoes. Cut each potato into four pieces. Soak them in water.
2. Finely chop the onions, green chillies and tomatoes.
3. Take oil in a pressure pan, add finely chopped onions and cumin seeds.
4. Fry the onions on a low flame till golden.
5. Add the tomatoes and cook for five-ten minutes or till the tomatoes are soft on a low flame.
6. Add the dry masalas and salt to taste.
7. Cook till oil separates.
8. Add the washed green peas and potatoes and saute for about 5 minutes.
9. Add water and pressure cook till 2 whistles on a high flame.
10. Garnish with finely chopped coriander leaves.
11. Serve with plain rice or chapattis.

Recipe courtesy of Anita Raheja