Heat oil in a pan and add the whole spices for tempering and fry for 2 minutes with lid on to prevent spattering.
Add onions and fry until very light brown. Then add tomatoes. Cover and cook on low heat until tomatoes have become mushy.
Mix the powdered spices plus the salt with little water and add to pan. Mix well and cook for 2 - 3 minutes covered with a lid on low heat. If you find that the gravy is starting to burn you may add a little water, however keep on stiring from time to time.
Now add the carrots and cook 3 - 4 minutes, covered.
Add potatoes and peas and cook until veggies are done. You may add water as required. Cover and cook on low heat for 10 minutes. Keep checking and stiring. Adjust salt and chili as per taste.
Add the garam masala and mix well.
Finally garnish with fresh coriander.
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Ingredients
Directions
Heat oil in a pan and add the whole spices for tempering and fry for 2 minutes with lid on to prevent spattering.
Add onions and fry until very light brown. Then add tomatoes. Cover and cook on low heat until tomatoes have become mushy.
Mix the powdered spices plus the salt with little water and add to pan. Mix well and cook for 2 - 3 minutes covered with a lid on low heat. If you find that the gravy is starting to burn you may add a little water, however keep on stiring from time to time.
Now add the carrots and cook 3 - 4 minutes, covered.
Add potatoes and peas and cook until veggies are done. You may add water as required. Cover and cook on low heat for 10 minutes. Keep checking and stiring. Adjust salt and chili as per taste.
Add the garam masala and mix well.
Finally garnish with fresh coriander.