← Nouns Cooking · Indian

Ingredients

• 2 tbsp Vegetable oil
• ½ tsp Cumin seeds
• 1 Onion, finely chopped
• 1 tbsp Ginger, finely chopped
• 2 Green chilli, finely chopped
• 2 large tomatoes (about 250 g), finely chopped
• ½ tsp Ground turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp Ground coriander
• ½ tsp ground cumin
• 2 medium potatoes (about 350 g), peeled and cut into 2 cm cubes
• 120 g green peas (fresh or frozen)
• 300 ml hot water
• 1 tsp Salt
• ½ tsp Garam masala
• 1 tsp Dried fenugreek leaves (kasuri methi) (optional)
• 2 tbsp Coriander (cilantro), chopped

Method

1. Heat the oil in a pan over medium heat and let the cumin seeds sizzle for a few seconds. Add the onion and fry for 5–6 min until light golden.
2. Add the ginger and chillies for 1 minute, then the tomatoes and all the ground spices. Cook for 5 min, mashing the tomatoes, until they turn jammy and the oil separates.
3. Add the potatoes and stir for 2 min to coat. Pour in the hot water and salt, cover and simmer for 10 min.
4. Add the peas and simmer, covered, for 5 min more, until the potatoes are tender. Lightly crush a few potato cubes to thicken the gravy.
5. Stir in the garam masala and kasuri methi (rub it between your palms first) and finish with coriander. Serve with rotis, puris or rice.

Tips

• Add more water for a thinner gravy to go with puris, or cook it down for a drier sabzi for lunchboxes.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen My Food Story