My food story
Prep time: 10 minutes
Cooking time: 40 minutes
- peas 250 gm or 1 cup
- roma tomatoes 4 medium-sized (roughly chopped)
- small potatoes 1 kg
- cilantro 1 table-spoonful (finely chopped)
- ginger paste 1.5 table-spoonful
- oil 2 table-spoonful
- ghee/clarified butter 1 table-spoonful
- salt according to test
- sugar 1 table-spoonful
- coriander powder 1 table-spoonful
- cumin powder 1 table-spoonful
- turmeric powder 1/2 table-spoonful
- red chili powder 1/3 table-spoonful (optional)
- garam masala powder (a blend of ground spices) 1/2 table-spoonful
- nutmeg powder 1 and 1/2 small spoonful
- dried red chili 4 pieces
- bay leaf 2 pieces
- cinnamon stick 2 small pieces
- small cardamom whole 5-6 pieces
- cumin seeds 1 table-spoonful
- star anis
- asafoetida/asafetida powder 2 generous pinch
- water 3-4 cups
- cherry tomatoes and cilantro for garnish
- Poke the baby potatoes with a shart object so that spices can enter into them. Alternatively, if you do not have baby potatoes, take big one’s and cut them into 3cm chunks.
- Then take a big pan, add one table-spoonful of oil to it, let it spread well and heat uniformly. Then add the potatoes to slightly fry. Turn them when that side is done. Take them out in a bowl when both sides are slightly roasted and turns red. This step can be completely omitted for cutting it short. In that case, later, just cook the potatoes more in the gravy.
- Now take a small bowl to create a paste of spices. Add cumin powder, coriander powder, turmeric and chili powder and ginger paste. Add 1/2 cup of water and mix everything into a paste.
- On a dry pan, add one tablespoonful of oil and heat it. Add the bay leaves, cinnamon stick, cracked cardamom, cumin seeds and fry everything for a minute. Turn into medium heat and add the asafoetida powder. This will add a very nice aroma to your gravy and your house will smell nice too. Asafoetida also aids in digestion. Anyway, if asafoetida is unavailable to you then feel free to skip it, that will not affect the taste much.
- Then add the spice paste to the pan and mix everything. Use more water if required.
- Also add the tomatoes, salt to taste, mix well and put a lid on the pan.
- Take the lid off every five minutes, check if the tomatoes are well cooked or not and if the spice mixture is fried as well.
- Once it turns into a homogenous mixture with no raw smell of spices, add two and a half cup of boiling water. Stir well, add the potatoes and put a lid on.
- After ten more minutes, take the lid of, check if the potatoes are cooked, mix everything carefully.
- After around ten minutes, take the lid off, add the peas and put the lid back on.
- Add the ghee or clarified butter, garam masala and the nutmeg powder, sugar. Mix everything well and taste it if you need to add salt. If you are trying to reduce caloric intake, then the ghee can be omitted and the sugar can be replaced by stevia or other alternatives of your choice.
- Turn the heat off and put the lid on for five more minutes. This will let the smell of ghee and nutmeg powder get into the potatoes. In the end sprinkle some chopped coriander.
- Serve them with rice or bread, throw in some cherry tomato halves and a few more cilantro leaves.
- Serve it hot. You can easily store it in the refrigerator for a week. Very nice option for meal prep and also appropriate for vegetarians and vegans.
Some moments during…
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