2-3 TBSP oil
1 large potato, peeled and diced
1 medium onion, sliced coarse
1/2 cup frozen peas
1 jalapeno, minced
2 tomatoes, diced
1/2 tsp grated ginger
1 tsp cumin seeds
4 TBSP corinader
1/2 tsp red pepper flakes (or to taste)
1 dash of tumeric
Salt to taste
Heat oil in a skillet. Add the cumin seeds and stir until brown, followed by the jalapeno and saute for a few minutes. Add the red pepper, tumeric, and ginger and cook for 30 seconds. Saute onions until transparent. Add the potatoes, 1/4 cup water and when half cooked add salt, tomatoes, and peas. Continue until done and serve with rice!
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