Preparation

In a tablespoon of olive oil, fry the mustard seed and asafoetida. Add potato, butter, cloves, bay leaf, cinnamon, pepper, and let it soften. then add onion, pulp or minced tomato, ginger, garlic, green chilies, cumin, salt, coriander, turmeric powder, garam masala powder (can be made by grinding together black pepper, cumin seed, cinnamon, coriander seeds, clove scent, bay leaves and dried ginger), cover and allow to thicken. at the end add the frozen peas, the lemon juice and the sugar. stir and remove immediately from fire.

Ingredients

  • 1 potato peeled and cut
  • 1 tablespoon of oil
  • 1/2 teaspoon mustard seed
  • 2 medium pulp tomatoes
  • ginger
  • garlic and fresh ground green chilies
  • 1/2 medium onion, chopped
  • pinch of turmeric powder
  • 1 teaspoon coriander
  • 1/2 tablespoon ground cumin
  • pinch of asafoetida (can be suppressed if you want)
  • pinch of ground pepper
  • 1/4 of cinnamon stick
  • 1 bay leaf
  • 2 cloves
  • 1/2 teaspoon garam masala powder
  • 3 or 4 drops of lemon juice
  • 2 butter spoons
  • 1/3 cup frozen green peas
  • 1/2 teaspoon red chili powder
  • salt to taste
  • 1 teaspoon of sugar