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- Curd or yoghurt.
• salt to taste.
• 1/2 tsp – Each cumin & mustard seeds.
• 1 tbsp – oil.

Method:

1. Chop potatoes into big pieces.
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, curd and stir-fry 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 chapattis, phulkas, or even plain steamed rice.

Recipe courtesy of Saroj Kering