This is a classic Punjabi dish, which is nothing but a tasty spicy combination of green peas and potatoes in a tomato puree sauce. From the nutritional value, potato contains vitamins and minerals, where as green peas are high in fibre, protein, vitamins, iron and lutein. My mom oftenly made this yummy curry and served with pooris or parathas.
Recipe Source & Acknowledgement: Homely Food..
3 Medium Sized Potatoes (peeled and cut into cubes)
200 gm Onion (finely chopped)
1 Cup Green Peas (frozen)
1-2 Bay Leaves
1/4 tsp Cumin Seeds
1/2 tsp Fennel Seeds (saunf)
A Pinch of Asafoetida (hing)
1/2 Cup Tomato Puree
2-3 Green Chillies (paste)
1/2 tsp Turmeric Powder
1/2 tsp Kashmiri Red Chillli
1 tbsp Ginger Garlic Paste
1 tbsp Roasted Coriander-Cumin Seeds (pounded)
1/4 tsp Garam Masala
3 tbsps Oil
Chopped Coriander Leaves For Garnishing
Salt to taste
Heat oil in a wok or pan. Add bay leaves, asafoetida, fennel seeds and cumin seeds. Saute till cumin seed crackles. Mix ginger-garlic paste in it. Saute for a minute or till raw smell disapprears. Pour onion and fold nicely.
Fry till onions turns into golden brown. Add kashmiri chilli powder, turmeric powder, coriander-cumin powder and garam masala in it. Fry for a minute.
Pour tomato puree, green chilli paste and salt in it. Fry till spices leave oil from the sides.
Mix green peas and potatoes in it. Fold well for 3-4 minutes.
Add 1&1/2 cup warm water in it. Mix well. Cover and cook for another 10 minutes or till potatoes are tender. Remove from heat now. Garnish with chopped coriander leaves. Serve hot with chapati or paratha or naan.
Sending to: Homely Food Event / Giveaway; "Spotlight: Show Your Best Creation" @ Cuisine Delights; Taste of the Tropics @ ESHO-BOSHO-AAHARE; Jagruti's Mom's event- Food She Loved