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Ingredients
  • 1 tablespoon +1 teaspoon oil divided, 15 ml + 5 ml
  • 3 medium potatoes around 350 grams, cut into 1 inch cubes
  • ¾ teaspoon cumin seeds
  • ¼ teaspoon hing asafoetida
  • 2 medium onion around 180 grams, chopped
  • 2 teaspoons ginger garlic paste
  • 1 green chili
  • 3 medium tomatoes purre using a blender, around 350 grams
  • ½ tablespoon tomato paste optional
  • 2 teaspoons coriander powder
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon turmeric powder
  • salt to taste, ½ to ¾ teaspoon
  • 1 cup green peas I used frozen peas which were soaked in hot water for 10 mins before using in the recipe
  • water around 2 to 2 & ½ cups, as needed
  • 1 tablespoon chopped cilantro + more to garnish
  • 1 teaspoon kasuri methi dried fenugreek leaves
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