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Author Notes: A wet curry of potatoes, peas and tomatoes is a thing of beauty for its ability to be a part of every day meal as well as a festive Gujarati thali. Loved by children and adults alike, this curry can be enjoyed with roti, puri, paratha or even bread. —Annada Rathi
- 2 medium white potatoes
- 1 roma tomato diced into 1/2" pieces
- 1/4 cup frozen peas
- 1 thai chile pepper diced into thin round slices (optional)
- 1/2 teaspoon grated ginger
- 1/8 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon red chile powder
- 1/2 teaspoon garam masala
- 1/8 teaspoon black mustard seeds
- 1/8 teaspoon cumin seeds
- 2 teaspoons vegetable oil
- Cilantro for garnish
- Poke around the potatoes with the sharp end of a knife. Boil potatoes in covered pot in 4 cups of water.
- Turn the heat off after 30 minutes or till the knife pierces smoothly and easily into a potato. Let cool. Peel the potatoes and dice into 1" pieces.
- Pour oil in a saute pan and turn the heat to medium. Spoon in black mustard seeds and cumin seeds after 3 -4 min carefully.
- Add diced green chile peppers and tomatoes once the mustard and cumin seeds stop popping.
- Follow with turmeric, grated ginger, coriander powder, cumin powder and red chile powder. Cook for about 10 minutes.
- Pour 1.5 cups of water and let boil. Add diced potatoes and frozen peas.
- Cook for 10 minutes and add garam masala. Mash 3-4 pieces of potatoes with the back of a steel cooking spoon in order to thicken the gravy. Cook for another 5-8 minutes. Garnish with cilantro and serve hot with roti or paratha.