1 ½cupWatermore or less (depending on the size, shape and thickness of the pan)
1tablespoonCilantro or coriander leaveschopped finely
Crush the ginger and geen chili using mortar and pestle or using a wet jar of spice grinder.
Heat the oil in a pan or kadai on medium heat. Once hot add mustard seeds and let them splutter. After that add cumin seeds and let them sizzle a bit.
Add ginger, chili paste and saute for a minute or until the raw smell of ginger goes away.
Add cubed potatoes and green peas along with salt, turmeric powder, red chili powder, cumin powder and coriander powder. Everything mix well so spices is coated to the veggies.
Add tomatoes and water. Stir well.
Cover it with the lid and cook until potatoes are fork-tender (meaning soft, yet hold their shape). Do stir every 5 minutes and check if there is enough water. If needed you can add some more water and continue cooking. It took me about 15 minutes.
NOTE: At this time, you’ll notice the gravy is watery. Let it rest covered for 5-7 minutes and magic will happen. Gravy will thicken and flavors get time to mingle.
Lastly, garnish with freshly chopped cilantro.
For extra flavor, add ½ teaspoon of garam masala and ½ teaspoon of lemon juice after potatoes have cooked.
Resting the curry covered for 5 minutes after cooking is highly recommended. It thickens and gravy. Plus, potatoes have some time to firm up slightly and potatoes have some more time to absorb the flavors.
After storing it into the refrigerator potatoes will absorb most of the gravy and you’ll have semi-thick gravy coated with potatoes and peas.