Butter Peas Curry
Fresh peas are best suited for this dish which cooks in just a little butter and it's own steam. Kasuri methi, or dried methi leaves gives it a deep colour.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serve: 4
Step 2: Add diced potatoes and peas. Fry for a few minutes.
Step 3: Close the kadai with a lid so that the vegetables will be cooked with the water produced by the salted onion.
Step 4: When the vegetables are tender, add garam masala, chilli powder and turmeric powder.
Step 5: Now add tomato puree and kasuri methi and fry for a few more minutes.
Step 6: Serve hot with pulav or roti
Fresh peas shelled - 2 katoris
Potato cubed - 1 katori
Onion chopped - 1/2 katori
Butter - 2 tbsp
Garam masala - 2 tbsp
Turmeric powder - a pinch
Chilli powder - 1 tbsp
Kasuri methi - 1 tbsp
Tomato puree - 2 tbsp
Salt to taste.
Method
Step 1: Heat butter in a non stick kadai. Slice the onions and fry them with salt into golden brown.Step 2: Add diced potatoes and peas. Fry for a few minutes.
Step 3: Close the kadai with a lid so that the vegetables will be cooked with the water produced by the salted onion.
Step 4: When the vegetables are tender, add garam masala, chilli powder and turmeric powder.
Step 5: Now add tomato puree and kasuri methi and fry for a few more minutes.
Step 6: Serve hot with pulav or roti
