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
- 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.
- Turn down the heat a little, add the chopped onions to the spices and fry until soft and translucent.
- Add the minced garlic, ginger, turmeric, coriander and chili powder and stir for a minute.
- Add the drained tomatoes and continue frying until water starts to come out of the tomatoes.
- Add the peas and potatoes and stir fry for a minute or two until the vegetables look well coated and shiny.
- 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.
- Simmer for 20-30 minutes, until potatoes are tender, keeping an eye on the mix and adding more tomato juice as needed.
- Add salt, black pepper and garam masala, and simmer until fairly thick.
- Stir well and garnish with fresh cilantro.
Serve with dahl and raita as sides.