Banarasi potatoes and Peas Curry

Ingredients:

• 3 whole green chillies.
• 1/2 tsp ground red chilli powder (hot variety)
• 3/4th tsp turmeric power
• 1 tsp Cumin seeds
• 1/4th tsp asafoetida
• 1 tsp kashmiri Red chilli powder
• 1 tbsp ghee (Clarified butter)
• 1 tbsp oil
• Salt to taste
• 1 Cup Peas
• 6-7 tomatoes with cross slits on top
• 3 large potatoes washed and cut into wedges

Method:

1. Fill a pan with water - fill only half. Add potatoes, peas and tomatoes.
2. Once tomatoes are soft, take them out, and let potatoes and Peas boil till 3/4th done. Meanwhile, cool the boiled tomatoes, peel them, puree and keep them aside.
3. Drain the potatoes and Peas once 3/4th done, and retain the water.
4. Heat 1 tbsp oil in a pan and add cumin seeds. Let them crackle and add asafoetida, Turmeric Powder and both the red chilli powders. Mix well and add the water that was kept aside.
5. Drop in a tsp of chopped fresh green coriander, and let the water boil.
6. Add the green chillies and pureed tomatoes. Let the gravy boil and add then Salt and ghee. Let it boil and add the par boiled Potato wedges and Peas. Mix well, cover and cook for 2 mins, then cook further without cover for 5 mins on medium flame.
7. Remove from heat, add a tbsp of chopped fresh green coriander and transfer to a bowl. Serve with chapati, paranthi or boiled rice.