| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
serving
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Ingredients
- 2 cups peas Dry yellow
- 5 Potatoes – medium
- 2 Onion – large
- 2 Tomato – large
- 1 inch Ginger
- 6 pods Garlic
- 2 Green chili
- 1 Bay leaf
- 1 1/2 tsp chili powder Red
- 1 1/2 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala powder
- 1/2 cup coriander Fresh – chopped
- Salt – as needed
- 4 – 5 tbsp Refined oil
Ingredients
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|
Instructions
- Soak yellow peas over night and pressure cook them till soft. Drain water and keep aside the boiled peas.
- Wash and Peel the potatoes and cut them into two half and keep aside.
- Heat oil in a wok and add bay leaf. Now add minced ginger garlic and fry till brown in color.
- Now add chopped onions and saute them till golden in color.
- Add chopped tomatoes and fry all together till the tomatoes go soggy.
- Add the spices and and fry till the oil starts leaving from sides.
- Now add the potato halves, add little water and close the lid and cook till the potatoes go soft.
- Now add the boiled peas, stir everything nicely and give the curry a nice boil. Adjust salt as needed and turn off the gas and close the lid.
- Garnish it with freshly chopped coriander and serve hot with Puri, Paratha or rice.
Recipe Notes
Note :
* I love to have the curry a bit spicy, but you can adjust the spices as per your choice.
* If you prefer a mushy texture of the gravy then separate half a cup of boiled peas and mash them with a fork. Add them while the curry id cooking. This will give a mushy curry.
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