3mediumpotatoes(the ones that hold their shape upon cooking)
1cup peas( Fresh or Frozen)
1largeOnionchopped
3cupsdrinking water
1tbsptamarindpaste or extract from a small lime sized tamarind.
Masala paste
8-10curry leaves
2tbsppeanuts
5-6clovesgarlic
1/4cupgrated coconut
1inchfresh ginger root
Masala powder
1tbspMalvani masalaor goda masala
1tspturmeric powder
1tspred chilli powder
1/2tspcoriander powder
1tspjaggery(optional)
salt to taste
For tempering
1tbspcooking oil
1/2tspmustard seeds
1/2tspcumin seeds
1/2tapfenugreek seeds
1/4tspNigella seeds
1pinchAsafoetida
for garnish
1-2curry leaves
2tbspcoriander leaves(chopped)
Instructions
Cube the potatoes about 1/2 inch cubes and set aside
Wash, peel and roughly chop the onions
Remove 1 tbsp of these chopped one and finely chop them, add 2-3 curry leaves also and set aside
Into the blender add the coconut, chopped onions, peanuts, ginger and garlic and make a fine paste.
Into a pressure pan add the oil for tempering followed by, mustard cumin, nigella and fenugreek seeds.
Once they start to sizzle and splutter add the curry leaves and onion, turmeric powder and chilli powder and saute till the onion turns slightly golden.
Add the potatoes and mix them to coat the masala well.
Add the tamaring paste, the ground masala paste, frozen peas (or fresh), water and mix well.
Add the malvani masala, jaggery, coriander powder and salt and mix the curry base well.
Pressure cook for 3 whistles and remove from heat.
Once cool and the pressure releases, open the pressure cooker and add curry leaves and chopped coriander leaves and the gravy is ready to serve.
Notes
The Malvani masala powder, this recipe I promise to bring up soon to you as I loved the flavours and am sure you will too.