Ingredients
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6 russet potatoes, washed and quartered
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2 tablespoons light oil (ie coconut, grapeseed, canola, peanut)
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1 inch piece fresh ginger, minced
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2 garlic cloves, minced
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3 tomatoes, seeded and chopped
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2 green chilies, deveined and finely chopped
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1 teaspoon turmeric
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1/2 teaspoon chili powder
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1 teaspoon garam masala powder
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1/2 teaspoon mango powder (amchur)
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sea salt
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2 onions, finely diced
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2 cups green peas
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3 coriander sprigs, chopped
Instructions
- The original recipe calls for pressure cooking the potatoes with the peas for 8 minutes. I don't use a pressure cooker, so I just boil the potatoes until tender, adding in frozen peas at the end just to warm them up. Strain and set aside.
- Heat oil over medium and saute the onions till lightly brown. Add the ginger and garlic, green chilies and let it saute together for a few minutes. Add turmeric, chili powder, garam masala, dry mango powder and fry well.
- Add the potatoes to the pan, along with the peas, tomatoes and 1 1/2 cups of water. Salt to taste.
- Simmer on low until the gravy thicken slightly.
- Garnish with chopped cilantro and serve hot.