Servings Prep Time
4serving 10minutes
Cook Time
Servings Prep Time
4serving 10minutes
Cook Time
For Tempering ::
  1. Grind 1 cup of green peas and keep ½ cup peas whole.
  2. Chop the potatoes into medium cubes.
  3. Heat a tbsp of ghee in a wide wok or pan.
  4. Fry the potatoes with pinch of salt and turmeric.
  5. Keep them aside.
  6. Heat remaining ghee.
  7. Add bay leaf, pepper and cardamom , dry red chillies and Hing .
  8. Wait till they release aroma .
  9. Add chopped onion and fry till it turns transulent .
  10. Add ginger garlic paste and fry the masala well, till raw smell gone.
  11. Add grated tomatoes along with salt.
  12. Cover the pan and cook till tomatoes became mushy and pulpy.
  13. Now add all the dry ingredients one by one.
  14. Add a tbsp of water to mix all the masalas.
  15. Add fried potatoes along with green peas paste.
  16. Mix for 2-3 minutes.
  17. Add enough water , increase the flame .
  18. Once boil ,add whole green peas.
  19. Cover the curry , simmer and cook till curry is done.
  20. Once the curry is done, add dollop of ghee on the top and switch off the flame.
  21. Enjoy with parathas and aloo bhujiya.
Recipe Notes



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