Banarasi potatoes and Peas

Banarasi potatoes and Peas

Ingredients:

• 1 tsp ginger garlic paste (optional)
• 3-4 whole Dried red chillies
• 1/2 Cup shelled peas
• 1 1/2 small tsp Cumin seeds
• 1 tsp Kashmiri Red chilli powder
• 3 tomatoes - 2 slit made on top
• 1/2 tsp turmeric powder
• 2-3 tbsp finely chopped fresh green coriander
• 2-3 potatoes washed and cut into wedges with skin
• Salt to taste
• 1/4th tsp asafoetida
• 2 tbsp oil

Method:

1. Boil potatoes, peas and tomatoes in one pan, adding 1/3rd - 1/2 tsp Salt till potatoes are 75-80% done. Turn off flame and keep aside the pan. Take a little hot water from the pan and soak the whole Dried red chillies into it for a few mins.
2. Separate tomatoes, peel them, and grind to a paste along with the Soaked whole Dried red chillies. Heat oil in a wok and drop in Cumin Seeds. Once they stop crackling add ginger garlic paste and cook till raw smell goes away.
3. Add turmeric powder and kashmiri Red chilli powder, cook for a few seconds, then add potatoes and Peas along with its water. Add tomato puree, salt and asafoetida, mix well, let it come to a boil and then cover and cook on low flame.
4. Cook for 8-10 mins, add 3/4th of the coriander leaves, mix and cook for further 4-5 mins. Dish out, garnish with remaining coriander, serve with hot paranthis or boiled rice.