3mediumpotatoesaround 350 grams, cut into 1 inch cubes
2mediumonionaround 180 grams, chopped
2teaspoonsginger garlic paste
3mediumtomatoespurre using a blender, around 350 grams
1teaspoonKashmiri red chili powder
saltto taste, 1/2 to 3/4 teaspoon
1cupgreen peasI used frozen peas which were soaked in hot water for 10 mins before using in the recipe
wateraround 2 to 2 & 1/2 cups, as needed
1tablespoonchopped cilantro+ more to garnish
1teaspoonkasuri methidried fenugreek leaves
Cut potatoes into cubes, the bigger you cut the cubes, more time it will take for them to cook. Add 1 tablespoon of oil to a pan on medium heat. Once hot, add the cubed potatoes to the pan.
Cook on medium to low heat for around 5 minutes, until they get that little coating on them. Then remove on a plate. This step is optional, you can skip and add potatoes directly later while cooking the curry but this adds flavor and makes the potatoes tastier.
To the same pan, now cumin seeds. You may need to add additional 1/2 to 1 teaspoon oil at this point. Once cumin seeds crackle, add hing.
Sauté few seconds and then add chopped onions. Cook 5 to 6 minutes until they turn golden brown string often.
Then add ginger-garlic paste and chopped green chili. Cook for 1 minute until the raw ginger garlic smell goes away.
Add in pureed tomatoes. You can also add additional 1/2 tablespoon tomato paste at this point. Cover and Cook for 5 to 7 minutes until the tomatoes completely cook. This step is important, make sure to cook the tomatoes really well.
Remove lid once the tomatoes are cooked and add all the spices- coriander powder, Kashmiri red chili powder, turmeric and also add the salt. Cook a minute until oil starts oozing out of masala.
Add the potatoes back with peas (I used frozen peas which I added to hot water for 10 mins before using in the recipe).
Stir well and then add 1 & 1/2 to 2 cups water. Add 1 tablespoon chopped cilantro, cover with a lid and cook 10 to 15 minutes until the potatoes are completely cooked. It can take less time (like 10 mins) if potatoes are cut small into like 1/4 to 1/2 inch cubes and can take 15 minutes (or more) if you cut them big.
Once potatoes are done, finish with kasuri methi. You can adjust the consistency of gravy at this point, if it has become too thick, add some water (depends on personal preference). Garnish with more cilantro and serve hot. You can also sprinkle some garam masala before serving.
I like this on the thicker side, if you prefer more watery version, just add more water.
If you want to thicken the curry further- you can mash some of the potatoes, that will thicken up the curry.
Sometimes, I also make this recipe by boiling the potatoes first. It cuts short the cooking time as the potatoes are already cooked.
It's really important to cook the tomatoes well before adding the spices. Cook for 6 to 7 minutes until moisture looks dried out and then add the spices. Fry the spices for 1 to 2 minutes until you see oil oozing from the sides of the masala.
This actually tastes best when made with fresh peas. If you have access to fresh sweet peas, please use that in the recipe.
Replace some of the Kashmiri red chili powder with regular chili powder for a spicier curry.