300 g (11 oz) Green peas (hara matar), minced 5 - 6 Potatoes, small, diced
1 -2 Green chillies, chopped
1 1/2 piece Ginger (adrak), chopped
400 g (14 oz) Tomatoes, chopped
1/2 cup (100 g) 3 1/2 oz Ghee, melted
1 1/2 tsp (3 g) Cumin (jeera) seeds
6 Cloves (laung), ground
2 Cinnamon (dalchini), 1 inch sticks, ground
6 - 8 Black peppercorns (sabut kali mirch), ground
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Turmeric (haldi) powder
1/2 tsp (1 g) Red chilli powder
Salt to taste
3 tsp (6 g) Garam masala
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1 -2 Green chillies, chopped
1 1/2 piece Ginger (adrak), chopped
400 g (14 oz) Tomatoes, chopped
1/2 cup (100 g) 3 1/2 oz Ghee, melted
1 1/2 tsp (3 g) Cumin (jeera) seeds
6 Cloves (laung), ground
2 Cinnamon (dalchini), 1 inch sticks, ground
6 - 8 Black peppercorns (sabut kali mirch), ground
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Turmeric (haldi) powder
1/2 tsp (1 g) Red chilli powder
Salt to taste
3 tsp (6 g) Garam masala
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Blend the green chillies, ginger, and tomatoes together.
2. Heat 4 tbsp ghee in a wok (kadhai); add the minced peas and fry till the oil separates.
3. Heat 2 tbsp ghee in a separate wok; add cumin seeds. When it crackles, add fried peas, and all the spices and condiments. Saute for a while. Add green chilli puree and bring to the boil. Add potatoes and cook till tender. Add salt and garam masala. Serve garnished with green coriander.
2. Heat 4 tbsp ghee in a wok (kadhai); add the minced peas and fry till the oil separates.
3. Heat 2 tbsp ghee in a separate wok; add cumin seeds. When it crackles, add fried peas, and all the spices and condiments. Saute for a while. Add green chilli puree and bring to the boil. Add potatoes and cook till tender. Add salt and garam masala. Serve garnished with green coriander.
serving amount
serves: 4 - 6
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