Recipe compiled by Sreehari Musunami, Ruchi Royal Cuisine of India restaurant at Madison Avenue and Stop 11 Road. (From the book/Cooking Under 10 Minutes/by Tarla Dalal)
A delicious accompaniment to your favorite roti. Cooking time: 7 minutes.
- 2 boiled potatoes, cubed
- 1 cup green peas, boiled
- ¼ capsicum, chopped
- 1 small onion, chopped
- 1 teaspoon chilli powder
- ½ teaspoon turmeric powder (haldi)
- ½ cup tomato purée
- 1 tablespoon cream
- a pinch of sugar
- 1 teaspoon oil
- salt to taste
Heat the oil, add the onion, chilli powder, and turmeric powder and stir for a few seconds. Add the tomato purée, potatoes, green peas and capsicum and stir again. Add the sugar and salt and mix well. Just before serving, add the cream to the gravy and mix well. Serve hot.
