DIRECTIONS

• 1. Heat oil on a low-medium flame.
• 2. Add garlic and sauté for a minute till garlic is light golden.
• 3. Add onions and sauté for about ten minutes till onions are translucent and light golden from edges.
• 4. Add tomatoes, ginger, salt, turmeric, fenugreek and chilli.
• 5. Cook for 10-15 minutes stirring occasionally until tomatoes are tender. Mash them with the spoon so it creates a thick chunky sauce.
• 6. Add potatoes along with ½ cup of water and stir for a minute or so. Put lid on pan, reduce heat to simmer and then cook for 10 minutes.
• 7. Add the peas at this stage and then cook for 5-10 minutes till both potatoes & peas are tender. If you want, you can add more water at this stage.
• 8. Sprinkle with garam masala and fresh coriander and serve with roti or rice.