|
Ingredients
|
Quantity
|
|
Potatoes
|
450gms
|
|
Peas
|
450gms
|
|
Onions
|
250gms
|
|
Ginger
|
10gms
|
|
Garlic
|
30gms
|
|
Turmeric
|
a pinch
|
|
Chilli powder
|
5gms
|
|
Coriander powder
|
10gms
|
|
Cumin powder
|
a small pinch
|
|
Tomatoes
|
225gms
|
|
Curds
|
60ml
|
|
Cashewnuts
|
15gms
|
|
Garam masala
|
a pinch
|
|
Fat
|
100gms
|
Chop onions. Grind ginger and
garlic into a smooth paste. Boil potatoes. Peel and cut into quarters. Shell
peas. Fry peas and potatoes. Remove. Fry onions, ginger-garlic paste and spices
(chilli powder, turmeric, coriander and cumin). Add blanched tomatoes and
simmer till spices are cooked. Add well beaten curds, potatoes and peas and
water, if required, and simmer till gravy is thick. Add garam masala powder and
remove.
