Masala aloo in green gravy.

Masala aloo in green gravy- Tender baby pototoes steamed and cooked in a fusion of spices and  aromatic green masala. Tasty and succulent delicious served with rotis or parathas.

Ingredients:

10 baby potatoes
1 cup frozen or fresh  green peas
1 red onion finely diced
2 medium tomatoes
1 teaspon garlic paste
1/2 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspon salt
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 /2 teaspoon chilli powder
1/2 teaspoon MDH kitchen king masala
2 tablespoons olive oil or sunflower oil

Method:

1. Wash and steam the potatoes until tender.
2. Peel the skin and keep aside.
3. Grind the peas coarsely and keep aside.
4. Dice and puree the tomatoes.
4. In a pan add the oil when hot add the mustard seeds, when they splutter add the garlic and onions and saute till translucent.
5. Add the tomatoes, followed by the salt, chilli powder, cumin, coriander and turmeric.Saute for 2 minutes.
6. Add the coarsely ground peas and cook with 1/2 cup water till masala becomes nicely blended with all the spices.
7. Prick the cooled steamed potatoes all over with a fork and add to the green masala. Add 1/2 cup more water.Stir in the MDH kitchen king masala.
8. Cover and cook till all the  spices  and green masala infuse and flavour the potatoes.
Transfer to serving dish.
Serve with hot rotis or parathas.

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Stuffed capsicums.