serves 4

Ingredients

• 4 medium sized potatoes,
• 4 small/2 medium onions/1 big onion,
• 1/2 cup green peas fresh or frozen,(optional)
• 2 tomatoes,
• 4 green chilies or 2 tsp red chili powder,
• 2 tsp mustard seeds/cumin seeds,
• garam masala or black Maharashtrian masala,
• cilantro/coriander leaves for garnishing,
• 2 tbsp oil,
• salt to taste,
• 1/4 tsp asafoetida,
• 1 tsp crushed ginger,
• 4/5 crushed garlic cloves,

Method

1. Wash potatoes and peel them. Chop them into 1/2" thick pieces.
2. Chop onion and chilies finely. Chop tomatoes and cilantro.
3. Heat a wok or a sauce pan. Add oil. When oil is heated, add mustard seeds or cumin seeds. As the seeds sizzle, add asafoetida and turmeric powder. After this, add 1/2 tsp chili powder in the tempering. This gives the gravy a nice deep red color. Also if you add chopped cilantro at this stage, it enhances the flavor of the curry.
4. Add chilies(if using), then chopped onions and fry until onions become light brown. Add chopped tomatoes and saute` until they soften, blend with the onion and oil separates from the mixture. Then add crushed ginger and garlic. Fry until just aromatic.
5. In goes peas and diced potatoes. Mix and add 2 cups hot water (hot water helps the vegetable cook faster). Cover and cook for 20 minutes.
6. Remove the lid and check if potatoes become tender. Add salt, masala and chili powder and mix. Let it simmer uncovered for 5 minutes to thicken the gravy.
7. Garnish with cilantro and serve with chapati, bread, puri, phulka or plain rice.

Variations:

1) Add coriander-cumin powder in the gravy.

2) Thicken the gravy with 1 tbsp ground peanuts.

3) Try adding 1 tbsp ground fresh coconut in the gravy.