That it recipe that you can enjoy during Sehri (pre-dawn meal during Ramadan). It’s packed with flavors and will keep you energized throughout the day.
Ingredients**.
2 medium-sized potatoes (aloo), peeled and cubed
1 cup green peas (matar), fresh or frozen.
2 medium-sized tomatoes, finely chopped.
1 large onion, finely chopped
2-3 garlic cloves, minced
1-inch ginger, minced
1-2 green chilies, slit (adjust to taste)
1/2 cup plain yogurt (optional, for creaminess)
1/2 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp cumin seeds
1/2 tsp mustard seeds (optional)
2-3 tbsp cooking oil or ghee
Salt to taste
Fresh coriander leaves, chopped (for garnish)
1/2 tsp kasuri methi (dried fenugreek leaves, optional)
Instructions**:
- Prepare the Potatoes.
Boil the cubed potatoes until they are 80% cooked. Drain and set aside. Alternatively, you can fry them lightly in oil until golden for a richer flavor.
2.Tempering.
Oil heat or ghee in a kadai or deep pan.
Add cumin seeds and mustard seeds. Let them splutter.
Add chopped onions and sauté until golden brown.
3.Add Aromatics.
Add minced garlic, ginger, and green chilies. Sauté for 1-2 minutes until fragrant.
4.Spices.
Red chili Turmeric coriander and cumin powder. Mix well and cook for a minute.
5.Tomatoes.
Add the chopped tomatoes and cook until they soften and the oil separates from the masala.
6.Yogurt (Optional).
If using yogurt, whisk it well and add it to the masala. Cook for 2-3 minutes, stirring continuously.
7.Add Peas and Potatoes.
Add the green peas and boiled/fried potatoes. Well mix to coat them with the masala.
8.Cook.
Add 1/2 cup of water (adjust as needed) and cover the kadai. Let it simmer on low heat for 8-10 minutes until the peas are cooked and the potatoes are tender.
9.Finish.
Garam masla sprinkle and kasuri methi (if using). Mix well.
Garnish with fresh coriander leaves.
10.Serve.
Serve warm with roti paratha or rice It’s a perfect dish for Sehri to keep you full and energized.
