Ingredients Serves 4
- 4 potatoes
- 1 cup frozen green peas
- 2 tomatoes
- 1 chili pepper
- 1/2 bunch cilantro
- 1 inch/2.5 cm ginger root
- 2 tbsp oil
- 1.5 tsp paprika
- 1.2 tsp salt
- 1 tsp cumin seeds
- 1/4 tsp asafoetida (optional)
- 1 tsp garam masala (optional)
Peel and wash the potatoes, cut them into cubes. Wash the cilantro and chop it finely. Peel the ginger root and grate it using a fine shredder. Remove the seeds from the chili pepper, and cut it finely.
Put potato into a pan, cover with water, bring to a boil and cook for 10-12 minutes until soft.
In a small bowl combine ginger, chili pepper, coriander, turmeric and paprika. Add 1/4 cup of water and mix well.
In a skillet heat up the oil over medium heat, add cumin seeds and asafoetida and stir-fry for 1 minute. Then add the mixture from step 3.
After 30 seconds add the green peas and pour 1/2 cup of water. Cover with a lid, bring to a boil and cook for 5 minutes. Then add the potato (smash several pieces using a fork to make the dish more thick), add 1 cup of water and cook for 5-7 minutes after it comes to boil.
Roughly slice the tomatoes lengthwise.
Add chopped cilantro, garam masala, stir well and turn off the heat. Then add the tomatoes, cover and leave for 10 minutes. Serve hot.