Ingredients:

• 2 large potatoes, boiled 2 hours ahead (scrub well before boiling with skins intact)
• 1/2 cup- shelled Green peas
• 1 Onion thinly sliced, vertically
• 1 Capsicum thinly sliced, vertically
• 1/2 Tomato diced
• 1/2 tsp – ginger, finely chopped
• 1/2 tsp – garlic, finely chopped or crushed
• 2 Green chillies slit vertically
• 1 tbsp – coriander leaves, finely chopped
• 1/2 tsp – Garam Masala
• 1/2 tsp – Amchoor powder
• 1/2 tsp – Dhania (coriander seeds) powder
• 1/6 tsp – Turmeric powder
• 1/4 tsp – pepper powder
• 1/2 tsp – Cumin seeds crushed coarsely
• salt to taste
• 2 tbsp – oil

Method:

1. Chop potatoes into medium sized cubes, leaving skins on.
2. Add all dry masalas, toss potatoes, keep aside.
3. Just before serving:
4. Heat oil in a kadai, add ginger garlic, stir for a moment.
5. Add onions, capsicum, green peas stir fry till onions are tender.
6. Add tomatoes, chillies, stir for 1 minute.
7. Add seasoned potatoes, check taste for salt, etc.
8. Stir and saute for 2-3 minutes.
9. Garnish with chopped coriander leaves.

Recipe courtesy of Saroj Kering