A simple dry preparation of potatoes and green peas with cumin, coriander and green chillies — the quick weekday sabzi of Haryana eaten with roti.
Ingredients
3 medium potatoes — peeled and cut into 2 cm cubes
1 cup green peas — fresh or frozen (if frozen no need to thaw)
2 tbsp mustard oil (or any cooking oil)
1 tsp cumin seeds
1/4 tsp asafoetida
1 tsp ginger — finely grated
2 green chillies — finely chopped
1/2 tsp turmeric
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp amchur (dried mango powder) — for sourness
Salt to taste
2 tbsp fresh coriander leaves — chopped
Method
Prepare the potatoes: Peel 3 medium potatoes and cut them into 2 cm cubes. Place in a bowl of cold water immediately after cutting — this removes excess starch and prevents them from turning brown. Drain and pat completely dry with a kitchen towel before frying. Wet potatoes will not fry well and will make the dish watery.
Heat oil: Heat 2 tbsp oil in a wide heavy pan or kadai on medium-high heat. If using mustard oil, heat it until it just begins to smoke — this removes the sharp raw flavour. Then reduce to medium.
Add cumin and asafoetida: Add 1 tsp cumin seeds to the hot oil. Wait for them to sizzle and turn a shade darker — about 20 seconds. Immediately add 1/4 tsp asafoetida (hing). This is a strong-smelling powder that adds a savoury depth to the dish and aids digestion. Add 1 tsp grated ginger and 2 finely chopped green chillies. Stir and fry for 30 seconds.
Add potatoes: Add the dried potato cubes to the pan. Spread them in a single layer as much as possible. Do not stir for 2 to 3 minutes so that the potatoes develop a golden crust on one side. Then stir and let the other sides brown too — total about 5 to 6 minutes.
Add spices: Add 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt. Stir well to coat all the potato pieces evenly with the spices. Cook for 2 minutes.
Cover and cook: Reduce heat to low. Cover the pan tightly. Cook for 10 to 12 minutes, lifting the lid and stirring every 4 minutes to prevent burning. The potatoes will cook through in their own steam.
Add peas: Remove the lid. Add 1 cup green peas. Stir gently to mix with the potatoes. Cover and cook for 5 more minutes on medium heat until the peas are tender and bright green.
Check the potatoes: Pierce a potato cube with a knife — it should go in without resistance. If the potatoes are still hard, add 2 tbsp water, cover and cook 5 more minutes.
Finish: Uncover, increase heat to medium-high and cook for 2 minutes to dry out any remaining moisture. The sabzi should be dry and not watery. Sprinkle 1/2 tsp amchur and toss well.
Garnish and serve: Turn off heat. Add 2 tbsp chopped fresh coriander leaves. Toss gently. Serve hot with roti, paratha or rice and dal.