Ingredients:
Potatoes – 500 gms
Green Peas – 500 gms, unshelled
Onion – 1, large
Tomatoes – 3, medium
Oil – 2 tsp
Ginger-Garlic Paste – 1 tsp
Garam Masala Powder – 1/2 tsp
Chaat Masala – 1 tsp
Cumin Powder – 1 tsp
Chilli Powder – 1/2 tsp
Coriander Powder – 3/4 tsp
Turmeric Powder – 1/2 sp
Salt – 1 tsp
Curd – 1/2 cup
Coriander Leaves – 1 tblsp, chopped
Method:
1. Wash the potatoes and shell the green peas for the curry.
2. Place them in 2 separator pans of a pressure cooker with 1 cup water in each.
3. Pressure cook for 5 minutes.
4. Remove the potatoes and green peas from the cooker and set aside.
5. Rinse out the cooker body.
6. Peel the potatoes and cut each into six pieces.
7. Peel the green peas.
8. Chop the onion and tomatoes fine.
9. Heat the oil in large kadai over moderate heat.
10. Add the onion and saute until it turns light brown.
11. Mix in the tomatoes and cook until they are soft and well blended.
12. Add the ginger-garlic paste, spice powders and salt.
13. Saute for 1 minute.
14. Reduce heat and add the potatoes and green peas.
15. Cook until the oil rises to the surface.
16. Beat the curd and blend it into the curry.
17. Simmer for a few minutes.
18. Garnish with coriander leaves.
19. Serve hot.
