Sunday, September 17, 2006

Potato Peas Masala with Chappathi

Downloadable recipe e-books by,wonderful recipe collection.They have many good recipes right from the basic one to modern ones.I have tried many successful ones from this ebook.This is one of them which i tried this weekend with some changes.My version was much spicer than the original one.and i always had problems with grated or grinded onion.I don't know why, whenever i use grated/grinded onion my dish will taste kinda bitter.If i fry it for long also, it will taste bitter.If any of you have a solution to this , plz let me know.I used finely chopped onion for this masala.Here is the original recipe from

Potato Peas Masala

2 large potatoes boiled, peeled
1 cup peas boiled, drained
1 onion grated
1 tomato grated
1 tsp. Ginger grated
1/2 tsp. Garlic grated
1 stalk curry leaves
1 tsp. Fresh coriander leaves finely chopped
1 tsp. Red chilli powder
1/2 tsp. Dhania (coriander seed) powder
1/4 tsp. Turmeric powder
3-4 pinches asafoetida
3tbsp. Curds or yoghurt
salt to taste
1/2 tsp. Each cumin & mustard seeds
1 tbsp. Oil

Chop potatoes into big pieces (8 or 10, each potato).Heat oil, add cumin and mustard seeds, allow to splutter.Add ginger, garlic, stir, add onion, saute for a minute. Add tomato, stir and cook till oil separates. Add all masalas, salt, curds and stirfry till boil resumes. Add potatoes and peas, 1/2 cup water and bring back to boil. Allow to simmer, covered, till gravy is thick,stirring occasionally. Empty into serving bowl, garnish with chopped coriander.Serve piping hot, with chappatis, phulkas, or even plain steamed rice.Note: One may reduce, increase or even delete the use of chilli as per taste, to get a spicier or blander dish. It would still be delicious to taste.

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