500 g (1.1 lb) Potatoes, peeled, cubed
1 cup (200 ml) 7 fl oz Mustard (sarson) oil
a pinch Asafoetida (hing)
1/2 tsp Fenugreek seeds (methi dana)
4 - 5 grains Timmur, optional
2 tsp (6 g) Garlic (lasan) cloves, pounded
1/2 tsp Turmeric (haldi) powder Salt to taste
125 g (4 oz) Onions, peeled, quartered
200 g (7 oz) Green peas (hara matar), peeled
1 Capsicum (Shimla mirch), cut into long strips
1 cup (200 ml) 7 fl oz Mustard (sarson) oil
a pinch Asafoetida (hing)
1/2 tsp Fenugreek seeds (methi dana)
4 - 5 grains Timmur, optional
2 tsp (6 g) Garlic (lasan) cloves, pounded
1/2 tsp Turmeric (haldi) powder Salt to taste
125 g (4 oz) Onions, peeled, quartered
200 g (7 oz) Green peas (hara matar), peeled
1 Capsicum (Shimla mirch), cut into long strips
Grind together:
2 tsp (4 g) Coriander (dhaniya) seeds
1 tsp (2 g) Black cumin (shahi jeera) seeds
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1/2 tsp Black pepper (kali mirch) powder
2 tsp (4 g) Red chilli powder
1 tsp (6 g) Ginger (adrak), ground
4 Tomatoes, medium-sized, quartered
30 g (1 oz) Fresh bamboo shoots, cubed
2 Spring onions (hara pyaz), cut into slices, with preen stems
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tsp (2 g) Black cumin (shahi jeera) seeds
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1/2 tsp Black pepper (kali mirch) powder
2 tsp (4 g) Red chilli powder
1 tsp (6 g) Ginger (adrak), ground
4 Tomatoes, medium-sized, quartered
30 g (1 oz) Fresh bamboo shoots, cubed
2 Spring onions (hara pyaz), cut into slices, with preen stems
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Wash the potatoes, immerse them in water and keep aside.
2. Heat the oil in a pan; add asafoetida, fenugreek seeds, timmur, and garlic. Saute till light brown.
3. Drain the potatoes and add to the pan. Add turmeric powder and salt. Stir occasionally.
4. Once the potatoes are half done, add the onions and cook for 5 minutes. Add peas and capsicum. Sprinkle more water if required and cook covered for 5 minutes.
5. Add the ground spices, mixed with yoghurt. Mix well and cook further for 3 more minutes.
6. Add the tomatoes, bamboo shoots, spring onions, and 1/2 cup water. Simmer till there is very little water left. Serve hot.
2. Heat the oil in a pan; add asafoetida, fenugreek seeds, timmur, and garlic. Saute till light brown.
3. Drain the potatoes and add to the pan. Add turmeric powder and salt. Stir occasionally.
4. Once the potatoes are half done, add the onions and cook for 5 minutes. Add peas and capsicum. Sprinkle more water if required and cook covered for 5 minutes.
5. Add the ground spices, mixed with yoghurt. Mix well and cook further for 3 more minutes.
6. Add the tomatoes, bamboo shoots, spring onions, and 1/2 cup water. Simmer till there is very little water left. Serve hot.
serving amount
serves: 4 - 6
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