Empty My Fridge
Bombay Potatoes & Peas
Ingredients
- Oil2 tsp
- Cumin · ground1 tsp
- Mustard seed1 tsp
- Red onion · chopped1
- Tomato1
- Garlic7 cloves
- Ginger · chopped1 inch
- Turmeric½ tsp
- Chili powder½ tsp
- Coriander seed · ground1 tsp
- Garam masala½ tsp
- Potato3
- Salt¾ tsp
- Pea1 cup
- Cilantro · chopped¼ cups
Instructions
- Heat the oil in a large skillet over medium heat. Add the cumin and mustard seeds and cook until the cumin seeds change colour.
- Add the chopped onion and cook until translucent, 5 to 6 minutes.
- Blend the tomato, garlic and ginger into a coarse purée.
- Add the purée and the spices to the pan and cook until the purée thickens and the garlic smells roasted, 5 to 6 minutes.
- Add the potatoes, salt and water. Cover and cook for 10 to 11 minutes.
- Add the peas, then taste and adjust salt and spice. Reduce the heat to medium-low and simmer for 10 to 12 minutes, until the potatoes are cooked to your liking. Add water if they start to stick or if you want more sauce.
- Stir in the cilantro, add lemon juice if needed, adjust salt and spice, and serve hot.
Summarized from Vegan Richa's video. Watch it for the details.
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