Friday, October 1, 2010
RECIPE SERVES 3
3 medium size potatoes
2 tomatoes cut in cubes
1 cup peas
Spices for Tadka (vaghaar) - 1 tablespoon oil, 1/2 teaspoon rai, 1/2 teaspoon jeera, 1/8 teaspoon hing, 1 tablespoon garlic paste
Spices for Sabzi - 2 teaspoons salt, 2 teaspoons Red Chilli Powder, 2 teaspoons Pav Bhaaji Masala, 3 teaspoons Dhaniajeera powder, 1/4 teaspoon haldi
1/2 cup fresh cut cilantro (dhania) for garnishing
1. Peel & cut potatoes in small cubes. Wash & cut tomatoes in small cubes. You can use fresh or frozen peas for this recipe.
2. On 5/10 flame setting, keep 1 tablespoon oil for tadka (vaghaar) Once it is hot, add 1/2 teaspoon rai, 1/2 teaspoon jeera, 1/8 teaspoon hing, 1 tablespoon garlic paste & mix well.
3. Add potatoes, tomatoes & peas. Add 2.5 cups water - Add all the spices for the Sabzi - 2 teaspoons salt, 2 teaspoons Red Chilli Powder, 2 teaspoons Pav Bhaaji Masala, 3 teaspoons Dhaniajeera powder & 1/4 teaspoon haldi; mix well.
4. Cover the pan with a lid that has edges & can hold water OR close with the glass lid of the saucepan.
Let it cook undisturbed for 10 mins - then open & mix once.
Let it cook undisturbed for 10 mins once again - after this when you mix & check, insert a knife in a potato cube, it should cut the potato easily.
Sabzi is ready - if you want to serve right away, then take 6-7 potato cubes in a big spoon, mash them completely with a smaller spoon & put the mashed potatoes in the sabzi - this will thicken the gravy.
If you are serving the sabzi later, you may not do this as the gracy thickens on its own.
Serve hot with any pickle, yogurt & pooris, chapatis or parathas ... goes well when mixed in Dal Rice or Khichdi recipes.
Prepare & enjoy !!!
Posted by falguni at 11:21 AM