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2 tbsps vegetable/sunflower/canola oil 1 tsp cumin seeds 2 green chillies slit 1 large onion diced 1 tsp ginger paste 1 tsp garlic paste 2 large tomatoes diced 2 tsps coriander powder 1 tsp cumin powder 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp dry mango powder 5-6 large potatoes peeled cut into 8 -10 pieces each 1 cup shelled peas (you can use frozen peas as well) 1 tsp garam masala Salt to taste 2 tbsps of finely chopped coriander to garnish

Preparation: In a wok/pressure cooker heat the oil and add the cumin seeds to it when hot. They will sizzle and soon turn slightly darker. Add the green chillies and when they stop sluttering add the onions. Saut the onions till they turn soft. Add the ginger and garlic pastes and saut for another minut e. Add the tomatoes, coriander powder, cumin powder, turmeric, red chilli and raw mango powders and saut for a minute. Last of all add the potatoes and peas and half a cup of water. Add salt to taste. Cover the pan and cook till the potatoes are soft. When the potatoes are cooked, turn off the fire, sprinkle the garam masala over the dish and cover immediately. In a few minutes open, garnish with the finely chopped coriander leaves and serve. If you are using a pressure cooker, time the cooking such that the potatoes do not get mashed.

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