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Ingredients

1 medium onion 
2x2 inches cinnamon
1/2 teaspoon chopped ginger 
1/2 teaspoon cumin powder 
1/2 teaspoon turmeric powder 
1/4 teaspoon chilli powder 
1/4 teaspoon pepper powder 
450 grams potatoes 
2 nos. green chillies 
1 tablespoon tomato puree 
100 grams peas (fresh) 
1 tablespoon coriander leaves 
4-5 tablespoons oil 
Salt as required

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Method:

Peel and cube the potatoes. Finely chop the onions. 

Heat oil in a deep bottomed pan over medium flame; fry onions, cinnamon and ginger for 4-5 minutes. Stir frequently. 

Reduce the heat to low, add turmeric powder, cumin powder, chilli and pepper powder. Stir well and fry for a minute. 

Add the potatoes and green chillies. Stir and cook until the spices are blended completely. 

Stir in the tomato puree and salt. Add the water and bring to a boil. 

Cover the pan and cook over medium to low heat for about 10-12 minutes till the potatoes are half cooked. 

Add the peas, cover the pan and cook again till the potatoes are tender. Remove from heat. 

Stir in half of the chopped coriander and sprinkle the remaining half on top of the dish. 

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