Follow these steps for perfect results
Potatoes
boiled, chopped
Green Peas
steamed
Methi Leaves
roughly chopped
Onion
finely chopped
Red Chilli Powder
Coriander Powder
Turmeric Powder
Garam Masala Powder
Sunflower Oil
Salt
Pressure cook the potatoes for 2 whistles.
Release pressure naturally, peel, and chop the potatoes into cubes.
Steam the peas.
Heat oil in a pan and saute finely chopped onions until translucent.
Add methi leaves and saute for 2 minutes until wilted and fragrant.
Add red chili powder, turmeric, and coriander powder; saute until fragrant.
Add peas and potato cubes; season with salt and mix well.
Saute until all ingredients combine.
Add garam masala and stir well.
Serve hot with Phulka or Paratha and Yogurt.
Expert advice for the best results
Adjust the amount of red chili powder to your spice preference.
For a richer flavor, add a teaspoon of ghee while sauteing the onions.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated
Garnish with fresh coriander leaves.
Serve hot with roti or paratha
Serve as a side dish with dal and rice
Cool and refreshing
Discover the story behind this recipe
Common household dish in North India
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