Indian Recipe: Potatoes, Tomatoes and Peas Sabzi
She has always been a foodie, she can talk endlessly about food. She writes on MerryTummy - a collection of easy to exotic recipes. She grew up helping her mother in the kitchen which was instrumental in developing her basics and knowledge about spices. When she was getting married, she was told - 'a way to man's heart is through his stomach', but she felt it is important to keep his heart healthy too; thus she likes to eat right and choose the healthy substitutes. Apart from cooking, she loves to travel and try out different cuisines with her partner.
Wondering what to prepare for dinner, try this potato, tomato and peas sabzi. Quickest, easiest and healthy vegetable curry with just two teaspoons of oil.
- 2 chopped potatoes
- 4 medium tomatoes
- 2 cups peas
- 2 teaspoon oil
- 1 teaspoon cumin/jeera
- 1/4 teaspoon aseofteida/heeng
- 1/2 teaspoon turmeric/haldi
- 2 teaspoon coriander powder/dhaniya
- 1 and half teaspoon red chilli powder/lal mirch
- 1/4 teaspoon dry mango powder/amchur
- 2 glasses water
Heat oil in the pressure cooker, once hot, add cumin seeds and let it splutter.
Add asafoetida, and turmeric. Mix well.
Then add chopped potatoes, tomatoes and peas.
Add in all the remaining ingredients. Cover and cook till four whistles.
Serve hot with roti or parathas.
I have used frozen peas, but fresh peas will taste better.
Use the water as per the consistency you want. More water means runnier curry and vice versa.
Add curry leaves and silted green chillies with cumin seeds for better taste.
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*Images courtesy: © Shweta Agarwal