Papeta nu Rasa

Simple potato curry made Parsi way this time.

Papeta nu Rasa

Parsi Potato - Green Peas Curry

Ingredients

3 medium potatoes, boiled, peeled, diced

1/2 cup green peas, fresh or frozen

Tempering 1

2 tsp oil

1/4 tsp sugar

1 small onion, thinly sliced

2-3 cloves garlic, minced

Tempering 2

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp asafeotida

1/2 tsp turmeric powder

1 green chili, chopped

1 red chili, halved

1 tomato, chopped

1/2 tsp ginger - crushed or grated or minced

Also,

salt to taste

1 tbsp tomato ketchup

1/2 tsp garam masala

1 tsp coriander-cumin powder

1 cup water (more or less per desired consistency)

Garnish

1 tbsp cilantro/coriander leaves, chopped

1 tbsp coconut (optional)

1 tsp Amul Butter (Optional)

Method

1. Heat oil in a nonstick saucepan. Add sugar. As the sugar caramelizes, add onion and garlic cloves. Saute on a low flame for about 5 minutes till onion is dark brown but not burnt. Drain and keep aside.

2. In the same oil, add tempering2.

3. Saute till tomato become pulpy. Add garam masala, coriander-cumin seed. Saute for 1 minute.

4. Now, add potatoes, peas & 1 cup water. Add salt to taste. Bring to boil.

5. Stir in tomato ketchup, caramelized onion leaving a spoonful aside for garnish.

6. Let it simmer for 10 minutes. Add more water if you want more gravy.

7. Add cilantro, coconut & Amul butter - if using.

8. Garnish with caramelized onion.

9. Serve hot with simple bread toast.

Note

1. Traditionally, the onions are deep fried.

2. Use ghee instead of oil for variation. I used olive oil for this recipe.