Ingredients

• 4 big potatoes (peeled and diced)
• 2 cups green peas (mattar), fresh or frozen
• 2 onions, diced
• 4 green chillies
• 1 teaspoon ginger
• 2 teaspoon garlic
• 4 medium tomatoes, chopped
• 1/2 cup milk
• 1/8 teaspoon saffron (kesar) strands
• 2 tablespoon thick yogurt (curd / dahi)
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 3/4 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• Few curry leaves
• 2 tablespoon fresh coriander leaves, fine chopped
• 2 tablespoon ghee / oil
• Salt to taste

Instructions

1. Chop the potatoes in cubes, keep in water. Also keep green peas in water. (In this way, vegetables remain good and tenders very fast while cooking).
2. Mix the onion, green chillies, ginger and garlic in a chopper. Chop them finely or you can cut them with knife. But make sure to cut them finely.
3. Mix the onion, green chillies, ginger and garlic in a chopper. Chop them finely or you can cut them with knife. But make sure to cut them finely.
4. Heat oil in a pan and stir fry cumin seeds, mustard seeds and curry leaves for a few seconds. Add chopped mixture of onion and cook continue. After the onion is translucent and little browned, add chopped tomatoes. Mix in little water and stir continue on a medium high flame.
5. Now add milk, saffron and curd and reduce the flame.
6. Rinse the diced potatoes and green peas very well and add into gravy. Add salt and spices. Cover the pan and leave to cook for about 7 minutes.
7. Garnish with freshly chopped coriander leaves.
8. Serve hot with roti, naan or kulcha.

Notes