Cook the potatoes, drain, peel and quarter them and keep aside. Cook the peas, drain and keep aside. Chop fine the onions, garlic, green chillies and coriander leaves and keep aside. Peel the ginger, chop fine and keep aside. Heat ghee in a saucepan and add onions. When the onions turn brown, add ginger, garlic and green chillies and saute. Add turmeric powder, chilli powder, garam masala powder and dry mango powder and fry well. Add potato, peas and quartered tomatoes; mix well, add 300 ml of water and salt to taste and stir the ingredients. Simmer until the tomatoes are done and the gravy thickens slightly. Remove from fire, garnish with coriander leaves and serve hot.
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