This a classic Indian dish made of potatoes, peas and tomatoes. Every time I make this I know to make extra because my kids always want more!
The vegetarian variation includes panir (curd – fresh milk cheese) but it is not required. To add an extra touch of flavour I included a secret ingredient…maple syrup! It helps to cut the acidity of the tomatoes and gives it added robust flavouring. This dish can be made with fresh tomatoes or you can do as I did (time saver) and use a can/bottle of Organic Diced tomatoes.
Makes 4 Servings
– 28 oz. Canned/Bottled Diced Tomatoes
– 3 Peeled and chopped Potatoes
– 3 Cups of Peas
– 1 Tablespoon Coconut Oil
– 2 Tablespoon of Cumin Seeds
– 2 Tablespoon of Black Mustard Seeds
– 2 pinches of Hing (Asafetida)
– 2 Tablespoons of Maple Syrup
– 1 1/2 Tablespoons of Salt
Start with the Coconut Oil in a saucepan on medium high and add the Cumin, Mustard Seeds and Hing. Cook spices till the Cumin starts to pop and brown and then add chopped potato and stir 10 minutes or till they begin to brown on the edges.
Now add the peas (frozen or fresh) and stir till peas are bright green for 5 minutes. Now add the Tomatoes and Maple Syrup. Cook on high for 10 minutes and add 1/2 Cup of water for desired consistency (thick but not too thick) and add salt to taste.