• ¼ teaspoon black mustard seeds
• 1-2 pods cardamoms
• 4 pods clove
• 1 inch cinnamon stick
• ¼ teaspoon cumin seeds
• 1 pinch asafetida (optional)
• 5-6 medium tomatoes, cubed
• 1 teaspoon cayenne pepper powder
• 1 teaspoon cumin powder
• 1½ teaspoons coriander powder
• Salt to taste
• 3 medium russet potatoes
• 1 cup fresh, canned or frozen green peas
• 2 teaspoons finely chopped fresh cilantro (optional)
In a pan dry roast the mustard seeds, cardamom, cloves, cinnamon stick, stirring once the mustard seeds start to pop, add the cumin seeds and asafetida. Add the tomatoes; cook till the tomatoes soften, about 3-4 minutes. Add 2 cups of water and let cook for 2-3 minutes, add the cayenne pepper, cumin powder, coriander powder, salt and cook for 10-15 minutes.
While the tomatoes are cooking, in a pan bring 2-3 cups of water to boil, add the potatoes un-peeled and cook till the potatoes are soft, about 10-15 minutes. Remove from heat and let cool. Peel the skin and cut into 1 inch cubes. Rinse green peas in water and strain the water out. Add the potatoes and peas to the tomato sauce and cook for 7-10 minutes. Sprinkle cilantro (if using) and serve hot with steamed rice or whole grain bread.
Cooking & preparation time: 35-40 minutes
*Note: Asefetida is a spice derived from the resin extracted from a plant root. It has a pungent aroma that is very strong when raw but works as a flavor enhancer when cooked. It gives a unique flavor to most Indian dishes. It is also called “Hing,” available in most Indian grocery stores.