Potato Peas Masala Recipe

 Ingredients
 
2 large potatoes boiled, peeled
1 cup peas boiled, drained
1 onion grated
1 tomato grated
1 tsp. Ginger grated
1/2 tsp. Garlic grated
1 stalk curry leaves
1 tsp. Fresh coriander leaves finely chopped
1 tsp. Red chilli powder
1/2 tsp. Dhania (coriander seed) powder
1/4 tsp. Turmeric powder
3-4 pinches asafoetida
3 tbsp. Curds or yoghurt
salt to taste
1/2 tsp. cumin and mustard seeds
1 tbsp. oil
 
Method
 
Chop potatoes into big pieces (8 or 10, each potato).
Heat oil, add cumin and mustard seeds, allow to splutter.
Add ginger, garlic, stir, add onion, saute for a minute.
Add tomato, stir and cook till oil separates.
Add all masalas, salt, curds and stirfry till boil resumes.
Add potatoes and peas, 1/2 cup water and bring back to boil.
Allow to simmer, covered, till gravy is thick, stirring occasionally.
Empty into serving bowl, garnish with chopped coriander.
Serve piping hot, with chappatis, phulkas, or even plain steamed rice.