Ingredients 4 Tbsps Oil – 2 Cups Potatoes – (Diced) 1 Cup Carrots – (Diced) 1 Cup Peas – (Frozen or fresh) 1 cup Tomato Puree – (Freshly made- with a green chili) 1 Tbsp Ginger/Garlic Paste – 1 Tsp Mustard Seed (Rai)– 1 tsp Cumin Seed (Zeera) – 1 tsp Fenugreek Seeds (Methi Dana) – 1 Tsp Chili Powder – ½ tsp Turmeric powder – 1 tsp Cumin Powder – 1 tsp Salt – (adjust to taste) 1-2 Green Chili – chopped 1 – 2 cups Water – Curry Leaves – Few 1 Tbsp Dried Kasuri Methi – Handful (chopped) Fresh Coriander – 1-2 Butter – knobs Steps Heat oil in the pan and add ginger/garlic paste,whole cumin, mustard seeds and Fenugreek Seeds. Once the ginger/Garlic changes color slightly add tomato puree. Cook till oil separates. Now add chili powder, salt, turmeric and cumin powder. Cook for 30 secs. Add diced potatoes and carrots. Cook for 2 mins on high heat. Add about a cup of water and curry leaves. Let it boil on high heat and then immediately lower the heat to a medium simmer. Cover the pan and cook till potatoes and carrots are almost done. Add peas (The peas I use are cooked in 5 mins hence I add them in the last). Add around ½ cup of more water. Let it gently simmer till everything is cooked through and there is a bit of liquid and oil at the base of the pan. Add kasuri Methi and cook on slowest heat for 3-4 minutes with lid on the pan. Mix it and switch off the stove. Add fresh coriander, chopped green chili and knobs of butter and serve hot with a chappati and mint chutney.
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