If you are tired of monotonous dals or dry vegetable dishes and want to add something new and spicy to your diet, this recipe is perfect. The combination of fresh green peas and potatoes is a classic element of Indian cuisine, but when prepared correctly using special spices, the taste becomes unparalleled.
This spicy potato and pea sabzi is so delicious that even the best dals might seem bland compared to its flavor. Its thick and pungent sauce stimulates the appetite, making people eat more roti than usual.
The following ingredients will be needed for preparation: 3-4 potatoes (cut into cubes), 1 cup of green peas (fresh or frozen), 1 large onion (finely chopped), 2 tomatoes (puree or finely chopped), 1 tablespoon of ginger, garlic, and green chili paste. Spices also required: 1/2 teaspoon cumin seeds, a pinch of asafoetida, 1/2 teaspoon turmeric, 1 teaspoon red pepper powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, 1/2 teaspoon amchur or dried mint, as well as oil and salt to taste, and finely chopped green peas for garnish.
In a pot or pan, heat 2 tablespoons of oil. Add cumin and asafoetida, let them sizzle, then fry the chopped onion until golden brown. Next, add the ginger, garlic, and chili paste and cook for one minute. Then add the tomato puree, turmeric, red pepper, coriander powder, and salt, and simmer until the oil starts to separate from the spices.
Add the chopped potatoes and green peas to the mixture, frying them for two minutes so that the spices penetrate the vegetables. Then pour in the required amount of water, from 1 to 1.5 cups. If you are cooking in a multi-cooker, cook for two whistles, and in a pan—cover with a lid and cook until the potatoes and peas are soft. Before turning off the heat, stir in the garam masala, dried mint, and finely chopped green peas. The ready hot spicy potato and pea sabzi is ready to serve.