Open in Cookpad AppSteps
- 1
Pressure cook diced onions, tomatoes, ginger, garlic, 1tsp salt and cashews until 5 whistles on low flame.
- 2
Let it cool and then blend the mix.
- 3
Heat the gravy in a kadhai. Add kashmiri chilli powder, turmeric powder and coriander powder. Cook.
- 4
Then add peas. Keep stirring so that the gravy does not stick to the kadhai/ pan.
- 5
Add boiled potato pieces to the gravy and cook for another 2 mins. Check the seasoning.
- 6
Sprinkle some garam masala, kasuri methi, cream/ curd and garnish with coriander leaves.
- 7
Serve with hot chapatis or parathas
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