Name: Potato peas in chickpea yogurt gravy recipe by Gayathri Srivatsan at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: Dry ingredients -; Potatoes- 4 big; Peas- 1/2 cup; Onion- 1 big- finely chopped; Ginger- 2" cut in julienne; Green chilli- 2 finely chopped; Cumin seeds- 2 tsp; Cumin powder- 1 tsp; Coriander powder- 1 tsp; Garam masala- 1/2 tsp; Methi seeds- 1/4 tsp; Wet ingredients -; Yogurt- 5 tbsp; Chickpea flour(besan)- 1 tbsp; Salt to taste; Lemon juice- 2 tsp; Fresh coriander leaves for garnishing

Ingredients Serving: 3

Dry ingredients -
Potatoes- 4 big
Peas- 1/2 cup
Onion- 1 big- finely chopped
Ginger- 2" cut in julienne
Green chilli- 2 finely chopped
Cumin seeds- 2 tsp
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Garam masala- 1/2 tsp
Methi seeds- 1/4 tsp
Wet ingredients -
Yogurt- 5 tbsp
Chickpea flour(besan)- 1 tbsp
Salt to taste
Lemon juice- 2 tsp
Fresh coriander leaves for garnishing

Instructions

Start by boiling the potatoes. Once they are cool, peel them and cut them into small cubes and pop inside the fridge for around 30 minutes.
Place a heavy bottom pan on the gas hob and add 2 tbsp of oil. Now add finely chopped ginger, green chillies and once a nice aroma comes, add the finely chopped onions. Fry till the onions become translucent.
Take the potatoes out of the fridge and add to the pan. Gently fold in so that the potatoes are evenly coated with the onion, ginger green chilli mix.
Add the peas and mix all together gently. Add salt at this point along with all other spices. Let it all cook in low flame for few minutes.
In a separate bowl add chickpea flour, yogurt and some water and whisk it well till no lumps are seen. This is your gravy.
Slowly add the gravy to the potatoes peas mix. Cook for 3-4 minutes till the raw smell of chickpea flour goes away. Switch of the gas and let it cool slightly. Add the lemon juice and lots of finely chopped coriander leaves to garnish.
Serve with hot chapatti or rice along with a side of salad.

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