Potatoes - 1&1/2 cups
Green peas - 1 cup( boiled or frozen)
Cumin seeds - 1/2 tsp
Onion - 1 medium chopped finely + 1/2 chopped to garnish.
Ginger and garlic paste - 1 tsp
Green chilly - 1 slitted
Tomato - 1 chopped
Turmeric powder - a pinch
Red chilly powder -1/2 tsp
Garam masala powder - 1/2 tsp
Oil - 2 tbsp
Salt - as needed
coriander chopped - to garnish
1.Peel the potatoes,cut into cube and half cook by adding enough water in a sauce pan.
2.Heat oil in a pan,add cumin seeds,when they crackle add the onions and saute till soft and translucent.
3.Add slitted green chilly,ginger-garlic paste and tomatoes,simmer and cook till tomatoes are soft.
4.Mash the tomatoes well and add green peas and half cooked potatoes with water.Add the chilly powder,garam masala and salt,close the lid and cook on medium flame till thick gravy is formed.(add water if needed to cook)upto 5 to 10 minutes.
5.Mash 3 to 4 pieces of potatoes in the pan to thicken the gravy. Add 1 tbsp fresh cream (optional, i added) and mix.Garnish with chopped onions and coriander leaves.
Recipe for palak roti / phulka ;
Spinach leaves - 15 to 20 fresh or frozen
Green chilly - 1
Ginger - 1/2 inch small piece
Salt - as required
Whole wheat flour( atta) -2 cups + for dusting.
Water - as needed
1.Boil water in a sauce pan,add a little salt and spinach leaves and allow it to blanch for 3-4 min.
2.Remove the spinach from hot water and dip in cold waer.Drain and put in a mixer jar.
3. Add green chilly and ginger to it and grind till smooth (add little water if finding difficult to grind).Strain the mixture to a bowl.
4. In a bowl ,add wheat flour and the strained spinach and knead well into a soft dough.(add little by little water as u knead and adjust salt accordingly if needed , to make a soft dough and not sticky)
5.Cover and allow it to rest for upto 15 minutes.
6.Divide the dough into small portions and roll into small balls.
7.Dust the balls with little flour and roll it into thin rotis.
8.Heat a non-stick tawa,cook the rotis on both sides slightly by flipping over on the tawa.
9.Put on direct flame till well puffed.