Total Time
45mins
Prep 10 mins
Cook 35 mins

An Indian potato and pea dish.

Ingredients Nutrition

Directions

  1. Heat oil in the pan, and add the onions in along with the ginger garlic paste. Cook for 1 minute
  2. Add in the cloves, cinnamon stick, and bay leaves. Sauté for 2 minutes Add the garam masala, chili powder, turmeric, coriander powder, tomatoes and salt.
  3. Add in your diced potatoes, and peas. Mix and pour in 1 cup of water. Bring to a boil and then reduce the heat, cover and simmer for 25 minutes.
  4. Serve with Indian flatbread or rice.

Reviews

(5)
Most Helpful

Absolutely delicious! I made a double batch and it was fantastic. The only changes I made to the double batch were cutting the roma tomatoes into much smaller chunks (1/8 size or even smaller) so they would simmer down completely and simmering for closer to 45 minutes (instead o f 25) to thicken the sauce even more (my pan was wide and that may have caused the process to slow down). Because we really like potatoes (I used red), I added 2 more than the double recipe called for. If you like potatoes, that worked fine but you do end up with less sauce for the amount of potatoes. Next time I'll stick with the recommended amount. Great recipe!! Thank you!!

Robb Rauen April 21, 2009

Very tasty. I had to make some substitutions like ground clove for cloves and ground cinnamon for a stick. I used a bit of grated fresh ginger and 2 minced cloves for the ginger-garlic paste. I used a can of rotel for the 2 tomatoes -- I won't do that again. I used frozen peas and added them in with the potatoes. I added the cilantro leaves in with the potatoes but think they probably should have gone in later... just not sure when. They became too mushyicky looking for cooking so long. Maybe 5 minutes before serving?

digifoo February 21, 2009

Delicious!! Added a cauliflower, as it needed eating, and served with basmati rice. Definately a recipe for keeps - thank you!!

Tina and Dave July 23, 2008

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