Ingredients :
1. Green Peas - 400 gm
2. Turmeric Powder As Required
3. Salt To Taste
4. Sugar - 1 Tea Spoon ( optional )
5. Tomato Puree - 1/2 cup
6. Ginger Paste - 2 Table Spoon
5. Whole Dry Kashmiri Red Chili Paste ( for Color ) - 1 Table Spoon
6. Whole Dry Red Chili Paste - 2 Table Spoon
7. Whole Dry Coriander Paste - 1 Table Spoon
8. Whole Dry Cumin Paste - 1 Table Spoon
9. Bay Leaf - 1
10 . Whole Dry Cumin Seeds - 1/2 Tea Spoon
11. Garam Masala Powder - 1 Tea Spoon
12. Oil As Required
13. Potato - 1 Medium ( peel and cut into small cubes )
Methods :
1. Step - 1 , Potato and green peas , clean and wash with water . Then drain water completely & strain well . Transfer to a bowl . Keep aside .
2. Step - 2 , Take a wok . Then add oil into the wok . When oil is hot and smoking . Next add bay leaf and add whole cumin seeds and fry till few seconds . When cumin seeds and bay leaves begin crackling , fry till they start splatter . then add cubes potato into the oil . Fry till light yellow color . Stirring occasionally . Next add green peas , salt to taste and add sugar saute for 5 minutes . When nice aroma comes out from the vegetables .Then add turmeric powder and saute for 1 minutes . Keep stirring . Next add Tomato Puree , add ginger paste , cumin paste , kashmiri dry red chili paste , coriander paste , coriander paste , add dry red chili paste and 2 table spoon water or add few drops water . Saute for all spices till oil start to separates . Then add 2 cup water . Mix well . Stir Very well . Cover and cook till potatoes and green peas are soft . Simmer for 10 Minutes . Simmer till potatoes and green peas are almost cooked ( 10 - 15 minutes ) .
3. Step - 3 , After 10 minutes . Open the cover . When green peas and potatoes are completely tender and cooked . Gravy is thicken . Now add gram masala powder 1/ 2 tea spoon . Mix and stir well . Then switch off the flame . Transfer to a serving plate .
4. Serve hot with Indian breads and steamed rice .
No comments:
Post a Comment