Recipe of Any-night-of-the-week Potato and peas masala

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The ingredients needed to make Potato and peas masala:

1. Get For tempering
2. Get 2 tsp Oil
3. Make ready 2 tsp Cumin seeds
4. Prepare 1 tsp Mustard seeds
5. Get Curry leaves 2 strings
6. Get 2 Green chilli
7. Take Other ingredients
8. Make ready 4 potato medium size
9. Make ready 1 Onion
10. Prepare 2 Tomato
11. Prepare 1 tsp Ginger garlic paste
12. Make ready Salt as required
13. Take Water as required
14. Take leaves Coriander
15. Get Masala powders
16. Prepare 1 tsp Turmeric powder
17. Get 2 tsp Chilli powder
18. Get 1 tsp Garam masala

Peel the skin and cut it into cubes. Cook peas in a little water until soft and keep it aside. Now add the boiled potato cubes and boiled peas and mix well with the masala. In the slow cooker combine potatoes, onion, ginger, and garlic.

Instructions to make Potato and peas masala:

1. First boil the potato with a pinch of salt in it. When it is done peel the skin and break into small pieces and keep them ready.
2. In a pan add oil and when it is hot add all the tempering items mentioned above.
3. When they all started to splutter add chopped onions, when it is golden add ginger garlic paste.
4. Saute until the raw smell goes off. Then add the chopped tomatoes and saute until everything turns mushy.
5. Now add all the masala powder, mix it well to the paste. Add a half cup of water and let them boil for few minutes.
6. Now add the potato and green peas (I used frozen). Check for salt here. Cover with lid and let them sit for a while.
7. After it reaches the consistency you want. Remove the pan from heat and add chopped coriander leaves.
8. Now you can enjoy them with chapati/rotis.

Now add the boiled potato cubes and boiled peas and mix well with the masala. In the slow cooker combine potatoes, onion, ginger, and garlic. If using low-heat setting, turn cooker to high-heat setting. Stir in peas, yogurt, and garam masala. Gobi matar masala (cauliflower, peas, spices) is a a classic vegan North Indian recipe that fit the You can keep the cauliflower more crisp or let it relax more in the masala, depending on your preference.

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