*
*
*
*
|
1
12
1-1/2
6
2
1/2
1/4
1/4
1/2
3
1
1/2
-----
|
#
oz
c
oz
cl
t
t
t
t
T
c
t
--
|
Potatoes (1)
Tomatoes, ripe
Green Peas (2)
Onion
Garlic
Coriander seeds
Turmeric
Garam Masala (3)
Salt
Oil or ghee
Water
Chili powder (4)
-- Garnish
Cilantro leaves
|
|
PREP
- Peel POTATOES and cut into 3/4 inch cubes. Hold in water
acidulated with a little citric acid or lemon juice until needed.
- Peel TOMATOES and chop very fine.
- Thaw PEAS if frozen, shell if fresh.
- Slice ONION thin and chop fine. Crush Garlic and chop
fine. Mix.
- Grind CORIANDER and mix with Turmeric,
Garam Masala and Salt.
RUN
- Heat Oil in a coverable sauté pan and stir in
Onion mix. Fry stirring over moderate heat until the onions are
light golden.
- Stir in Spice mix until well incorporated, then Tomatoes.
Fry stirring, reducing heat as required, until moisture is evaporated
from the tomatoes and the oil starts to separate.
- Drain Potatoes and stir them in until well incorporated with
the sauce. Add Water, cover and simmer for 10 minutes.
- Give it a stir. If using Fresh Peas stir them in now.
Continue to simmer covered for another 10 minutes or until the potatoes
are tender.
- If using Frozen Peas stir them in now and simmer another 2
minutes to heat through.
- Adjust liquid if needed, taste for Salt and stir in Chili
Powder. Serve garnished with chopped Cilantro. Chapatis or
similar breads are the traditional accompaniment.
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