Ingredients
2 cups potato cubes
2 cups green peas
2 cups sliced onions
1/2 cup chopped onions
1/2 tsp saffron (kesar) strands
2 tbsp fresh curds (dahi)
2 tbsp chopped coriander (dhania)
2 tbsp oil
salt to taste
oil for deep-frying
To Be Ground Into A Paste
2 tbsp coriander (dhania) seeds
1 inch ginger (adrak) piece
6 cloves (laung / lavang)
4 green chillies
Method
Heat oil in a pan and fry the sliced onions until golden brown in colour.
Cool and blend to a smooth paste in a blender.
Heat the oil in a kadai and fry the chopped onions for a little time. Add the ground paste and fry again for 3 to 4 minutes.
Add the potatoes, green peas and 2 cups of water. Cover and cook till the potatoes are done.
Add the onion paste and salt and mix well.
Crush the saffron and mix it in the curds. Add this mixture to the vegetable and simmer for a couple of minutes.
Serve hot garnished with coriander.