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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This Indian dish is semi moist, spicey and eats so well with curries. I love cooking this, it is simple and blends with meat, chicken and even fish curries/. I have to admit that sometimes I eat it all on it's own. Ingredients:
4 tablespoons oil |
1 medium onion, finely chopped |
2 cinnamon sticks, 2-inch long broken into pieces |
1/2 inch fresh gingerroot, peeled and chopped |
1/2 teaspoon turmeric |
2 teaspoons ground cumin |
1/4 teaspoon chili powder |
1/4 teaspoon fresh ground black pepper |
1 lb potato, peeled and cut into 1-inch cubes |
2 fresh green chilies, whole |
1 tablespoon tomato puree |
1 teaspoon salt |
8 fluid ounces warm water |
4 ounces frozen peas |
1 tablespoon chopped coriander leaves (optional) |
Directions:
1. Heat oil over medium heat and fry the onion, cinnamon, and ginger for 4 mins stir frequently.
2. Turn heat to low, add the turmeric, cumin, chilli powder and black pepper. stir and fry for 1 min.Add the potatoes and green chillies stir and cook for 3 minutes.
3. Srir in the tomato puree and salt.
4. Add the water, bring to the boil, cover the pan and cook on low heat for 10 minutes.
5. Add the peas, cook till potatoes are tender.
6. Remove from the heat and stir in half of the fresh coriander leaves. Sprinkle the remaining coriander leaves over the top.
7. Enjoy.
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