Recipe by magpie diner
My old roomie Rukshana sent this to me when she returned home to India, many moons ago. It's hard to say how many it serves, I've only ever made as a side dish. If you're new to dried mango powder, most asian food stores carry it, although I don't think it would be the end of the world if you left it out. I'm sure there are numerous variations to this dish, as is the case with most Indian recipes - this is very simple yet tasty. You might want to adjust the chilies, this is fairly hot. Enjoy!
- 6 russet potatoes, washed and quartered
- 473.18 ml green peas
- 29.58 ml light oil (ie coconut, grapeseed, canola, peanut)
- 2 onions, finely diced
- 1 inch piece fresh ginger, minced
- 2 garlic cloves, minced
- 3 tomatoes, seeded and chopped
- 2 green chilies, deveined and finely chopped
- 4.92 ml turmeric
- 2.46 ml chili powder
- 4.92 ml garam masala powder
- 2.46 ml mango powder (amchur)
- 3 coriander sprigs, chopped
- sea salt
Directions See How It's Made
- 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.
- 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.
- Add the potatoes to the pan, along with the peas, tomatoes and 1 1/2 cups of water. Salt to taste.
- Simmer on low until the gravy thicken slightly.
- Garnish with chopped cilantro and serve hot.