This north Indian dish is super easy, hearty and is very flavorful. You can customize this by adding more or less of the spices and can cook for longer if you would like your consistency to be even softer. I like my potatoes soft enough so the smaller pieces start getting incorporated into the rest of the gravy, but turn off the pressure cooker before it all gets too soft and mushy. You can also add more or less water depending on how you like your gravy. I don’t like it too watery. I would make a double recipe because this only gets better with reheating…
2 large potatoes peeled and cut into cubes
1 cup frozen peas
1 large onion chopped
3-4 cloves garlic minced
1 tbsp grated ginger (if you don’t have fresh garlic or ginger you can use ginger garlic paste)
1 tsp garam masala
1 tsp tumeric
1 tsp cumin seeds
1 tsp black pepper
1-2 tsp salt
1/2 tsp red chilli powder
1 tbsp tomato paste
3-4 cups water
- Sautee the onions, garlic, ginger and cumin for a few minutes in oil until onions are tender.
- Then add remainder of spices and cook spices for 2-3 minutes.
- Add the potatoes, peas, water and tomato paste and stir until combined.
- Place the pressure cooker lid and whistle on and cook on medium heat for 20 minutes. Turn off the gas and leave the lit of pressure cooker on. Once the hissing of steam can no longer be heard, open the lid of the pressure cooker and stir. If it needs more time to cook, you can cook for an additional 5-10 minutes without covering with lid.
- Serve warm over a bed of basmati rice!
Thanks mom for continually inspiring me to be a better cook:)