This month we are staunch vegetarians. It is the holy month of Shravan and we abstain from not only non-vegetarian food, but also onion and garlic. Truth be told, I like food without onion and garlic for two reasons. First of all, it is no fuss food. There is not a lot of chopping, grinding, blending involved. Secondly, onions and garlic sometimes out-flavor other ingredients in a recipe. When you eat food without onion and garlic, you can better appreciate the flavor of the other ingredients.
This recipe is one I usually make with onion and garlic. This time though, I made it without, and trust me it tasted really good. At least that’s what my husband said. (He is such a sweetheart!)
- 2 potatoes peeled and chopped into large chunks
- 1 cup peas shelled and washed
- 3 medium sized tomatoes
- 1 tbsp oil
- 1 tsp cumin seeds
- 8 to 10 curry leaves
- 1/2 tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- salt to taste
- 2 cups water
Make a puree of the tomatoes and keep it aside.
Heat oil in a wok and add the cumin seeds. Once they begin changing their color, add the curry leaves and tomato puree. Into the tomato puree, goes the turmeric powder, chilli powder, cumin powder, coriander powder and garam masala.
Saute well for five to seven minutes till the gravy is dry and oil separates from the tomato paste. Now add the chopped potatoes, peas, salt and 2 cups of water.
Bring the gravy to a boil. Then turn down the heat and simmer covered for ten minutes.
Garnish with coriander leaves and serve hot with paranthas, or puris.