1. The original recipe calls for pressure cooking the potatoes with the peas for 8 minutes. I don't use a pressure cooker, so I just boil the potatoes until tender, adding in frozen peas at the end just to warm them up. Strain and set aside. 2. Heat oil over medium and saute the onions till lightly brown. Add the ginger and garlic, green chilies and let it saute together for a few minutes. Add turmeric, chili powder, garam masala, dry mango powder and fry well. 3. Add the potatoes to the pan, along with the peas, tomatoes and 1 1/2 cups of water. Salt to taste. 4. Simmer on low until the gravy thicken slightly. 5. Garnish with chopped cilantro and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
