How To Make Batata Matar Nu Shaak

Preparation Time: 5 min. Cooking Time: 20 min. Serves 4

Ingredients:

4 Red Potatoes Medium Size

½ cup Frozen Peas

2 Tomatoes Medium Size

1 tbsp Tomato Puree

1 tbsp Ginger Paste

2 tbsp Oil

1 Dry Red Chilli

1 tsp Mustard Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1½ tsp Chilli Powder

1½ tbsp Coriander-Cumin Powder (Dhana Jiru)

¼ tsp Jaggery(Gōr)

Salt to taste

Method:

With a sharp knife, score the tomatoes on four sides, cut just enough to pierce through the skin, then blanch them for a minute. Peel the skin off, blend into a fresh puree, and set aside.
Peel and cut the potatoes into 2½ cm cubes, wash and drain.
Heat oil over medium flame in a pan with the dry red chilli. Once hot, add the mustard seeds and asafoetida, sauté for 30 seconds.
Add the potatoes, turmeric powder, chilli powder, coriander-cumin powder, and salt, and cook the potatoes for 5 minutes, stirring occasionally.
Add both the tomato purees, ginger paste, jaggery, and 1½ cups of water.
Mix well and bring to a boil, then simmer over low heat; cover with the lid, occasionally stirring until the potatoes are nearly cooked. Then add the peas and cook for 3-4 minutes more.

Batata Matar Nu Shaak