1/2 pound onions – chopped
2 cloves garlic – minced
1 tablespoon fresh ginger – minced
1 28oz can diced tomatoes – drain liquid and set aside
1 tablespoon safflower or canola oil
1/2 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick (or 1/2 teaspoon powder)
1 bay leaf
1 teaspoon turmeric
1/2 tablespoon ground coriander
3/4 teaspoon chili powder (or to taste)
1 1/2 pound potatoes – diced
1/2 pound frozen peas
3/4 teaspoon garam masala
1/4 bunch cilantro
1. Heat the safflower oil in a large pot using a flame tamer. Add the cumin seeds, cardamom pods, cinnamon stick and bay leaf to the hot oil and allow the cumin seeds to sizzle. Avoid burning the spices.
2. Turn down the heat a little, add the chopped onions to the spices and fry until soft and translucent.
3. Add the minced garlic, ginger, turmeric, coriander and chili powder and stir for a minute.
4. Add the drained tomatoes and continue frying until water starts to come out of the tomatoes.
5. Add the peas and potatoes and stir fry for a minute or two until the vegetables look well coated and shiny.
6. Add just enough of the drained tomato juice and water to barely cover the vegetables and bring the pan to a boil. Then reduce to a simmer.
7. Simmer for 20-30 minutes, until potatoes are tender, keeping an eye on the mix and adding more tomato juice as needed.
8. Add salt, black pepper and garam masala, and simmer until fairly thick.
9. Stir well and garnish with fresh cilantro.
Serve with dahl and raita as sides.