This is an everyday sabji which goes well with pulao, puri & chappathi.

Garnishing with cashew & raisin is optional.

Small round potatoes - 10-12

Boiled peas - 1 cup

Tomatoes - 3, red & ripe

Grind together:

Dhaniya - 1 tsp

Jeera - ½ tsp

Pepper - ½ tsp

Khus khus - 2 tsp

Chilli powder - 1-2 tsp

Ginger - 1”

Garam masala powder - ½ tsp

Salt, sugar

Oil - 2 tbsp

To garnish:

Cashews - 7, 8

Raisins - 1 tbsp

Chopped coriander - 1 tbsp

Boil potatoes, just soft, to peel the skins – take care not to boil till very soft.

Cool, peel and prick with a fork.

Blanche & liquidize tomatoes.

In a pressure pan heat oil.

Lightly sauté the potatoes & remove.

Now add the paste & fry for a few mts till raw smell goes.

Add tomato puree, boiled peas,potatoes, little sugar & salt.

Add little water if the consistency is too thick.

Cover, keep the weight & cook for one whistle.

Cool, open & garnish with cashews & raisins fried in 1 tsp ghee & coriander leaves.