– 4 large Aloo / Potatoes – Peas I used frozen peas – Tomato puree – Milk – Chili powder – Dhania Jeera Powder / Coriander cumin powder – Garam Masala – Turmeric powder – Cumin seeds – Bay leaf – Salt to taste – Oil / butter – Cilantro to garnish
– Soak the cashew nuts in warm water for few minutes and grind it into a smooth paste and keep it aside. Grind the tomatoes. – For the masala paste, add all the dry ingredients mentioned in the list to the small jar of the blender and grind to a coarse powder. Now add the yogurt.
– Peel the potatoes and cut them into bite size cubes. Add the potato cubes to boiling water and cook until they are fork tender. – When the potatoes are almost cooked, add the frozen peas to the water as well to cook for couple of minutes. Drain the vegetables and keep it ready.
– In a pan, heat the oil/butter and add the cumin seeds and the bay leaf. When the cumin seeds crackle, add the ground masala mixture and cook until the raw smell disappears. – Now add the pureed tomatoes and cook for about 7 to 8 minutes until the tomatoes are cooked.
– Add the spice powders; chili powder, turmeric powder, dhania-jeera powder, garam masala and salt. Mix well and cook until the oil separates from the masala. This will take a good 10 minutes in medium flame. – Next add the cooked potatoes and peas and coat with the masala.
– Add the cashew nut paste and the milk and mix well. Adjust the consistency of the subzi by adding water if needed. – Cover the pan and simmer for about 10 minutes for the flavors to combine.
– Garnish with cilantro and serve hot with roti, chapathi or rice.