Sunday, 19 August 2012

155. peas and potato shaak

 Ajay loves this

Many of you may know how to make pea potato shaak or vegetable but I am still going to blog the recipe for 2 main reasons. First reason being I always get this question from all my meat eating friends 'what do we make for you when we invite you to our house?' The answer is simple, follow my recipe for this simple vegetable or curry and serve it with rice, roti or naan or even bread. Second reason is, I am putting measurements down for all those who know how to make it but always land up making too much or too little. The measurements give you a rough idea how much of the ingredients are required. When I write servings e.g. 4 servings I actually mean that it makes 4 servings but may not be enough for 4 people. A person may help themselves to a second helping ! Usually a serving is about a cupful. Enjoy making this simple shaak and feel free to adjust the spices according to your taste.





PEAS AND POTATO SHAAK (CURRY)
4 Servings

1½ cups fresh green peas
1½ cups peeled cubed potatoes
2 cups water
1 cup tomato puree
1 tbsp oil
½ tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
1 tsp salt
a pinch of asafoetida (hing)
¼ tsp turmeric powder (haldi)
1 tsp ginger paste
½ to 1 tsp green chill paste
¼ to ½ tsp red chilli powder
1 tbsp grated jaggery (gur) or brown sugar
2 tbsps chopped fresh coriander

  1. Heat oil in a pan over medium heat. When it is hot add the mustard and cumin seeds.
  2. When they begin to splutter, add the turmeric powder, asafoetida, ginger and chilli paste.
  3. Add the peas, potatoes and salt. Mix well.
  4. Add water and cover the pan.
  5. Let the vegetables cook over medium heat till they are done. This usually takes 5 to 10 minutes.
  6. Mash a few potato cubes to get a thicker gravy.
  7. Add red chilli powder, jaggery and tomato puree.
  8. Mix and let the vegetable simmer for 5 to 10 minutes.
  9. Garnish with fresh coriander and serve.
Tips :
  • If you let the curry cool down a bit, it becomes a bit thick. Can cook ahead and keep.
  • Add a handful of coarse peanut or cashew nut powder along with the peas and potatoes. This will give a different taste to the curry and also thicken it.
  • If you are using canned tomatoes, use only ¾ cup. You may need to add more jaggery as the tinned tomatoes can be a bit acidic.
You may want to check out the following :
turia (ridge gourd)with cashew nut gravy
Sending this recipe to the following event :


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Post a Comment

Thank you for stopping by. Your comments are valuable to me.

Sunday, 19 August 2012

155. peas and potato shaak

 Ajay loves this

Many of you may know how to make pea potato shaak or vegetable but I am still going to blog the recipe for 2 main reasons. First reason being I always get this question from all my meat eating friends 'what do we make for you when we invite you to our house?' The answer is simple, follow my recipe for this simple vegetable or curry and serve it with rice, roti or naan or even bread. Second reason is, I am putting measurements down for all those who know how to make it but always land up making too much or too little. The measurements give you a rough idea how much of the ingredients are required. When I write servings e.g. 4 servings I actually mean that it makes 4 servings but may not be enough for 4 people. A person may help themselves to a second helping ! Usually a serving is about a cupful. Enjoy making this simple shaak and feel free to adjust the spices according to your taste.





PEAS AND POTATO SHAAK (CURRY)
4 Servings

1½ cups fresh green peas
1½ cups peeled cubed potatoes
2 cups water
1 cup tomato puree
1 tbsp oil
½ tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
1 tsp salt
a pinch of asafoetida (hing)
¼ tsp turmeric powder (haldi)
1 tsp ginger paste
½ to 1 tsp green chill paste
¼ to ½ tsp red chilli powder
1 tbsp grated jaggery (gur) or brown sugar
2 tbsps chopped fresh coriander

  1. Heat oil in a pan over medium heat. When it is hot add the mustard and cumin seeds.
  2. When they begin to splutter, add the turmeric powder, asafoetida, ginger and chilli paste.
  3. Add the peas, potatoes and salt. Mix well.
  4. Add water and cover the pan.
  5. Let the vegetables cook over medium heat till they are done. This usually takes 5 to 10 minutes.
  6. Mash a few potato cubes to get a thicker gravy.
  7. Add red chilli powder, jaggery and tomato puree.
  8. Mix and let the vegetable simmer for 5 to 10 minutes.
  9. Garnish with fresh coriander and serve.
Tips :
  • If you let the curry cool down a bit, it becomes a bit thick. Can cook ahead and keep.
  • Add a handful of coarse peanut or cashew nut powder along with the peas and potatoes. This will give a different taste to the curry and also thicken it.
  • If you are using canned tomatoes, use only ¾ cup. You may need to add more jaggery as the tinned tomatoes can be a bit acidic.
You may want to check out the following :
turia (ridge gourd)with cashew nut gravy
Sending this recipe to the following event :


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No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.