| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
India acces, Veggie |
1 |
servings |
INGREDIENTS
| 5 |
tb |
Oil |
| 1 |
|
Chopped onion |
| 2 1/2 |
|
Cm Chopped ginger |
| 1 |
|
Green chilli; finely chopped |
| 2 |
|
ClovesGarlic; crushed |
| 1 |
ts |
Turmeric |
| 750 |
g |
Potatoes; cut into small |
|
|
; cubes |
| 6 |
|
Salt Mint leaves; (6 to 8) |
| 250 |
g |
Shelled or frozen peas |
INSTRUCTIONS
Heat the oil in a pan, add the onion and fry until soft and
translucent. Add the ginger, chilli, garlic and turmeric, stir well
and cook for 5 minutes. Add the potatoes and salt to taste, stir
well, cover and cook for 5 minutes.
Add the mint and fresh peas, stir well and cook for 20 minutes, until
tender. If using frozen peas, add them after the potatoes have cooked
for 15 minutes and cook for 3 minutes only.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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