Tamatar, Aloo Aur Mattar Ka Shak
|Red tomatoes||750 Gram, skinned and cut into large chunks (Large)|
|Potatoes||250 Gram, large, skinned and cubed into 1/2 inch pieces (Deep Fried)|
|Green peas||250 Gram, boiled in salted water to which a pinch soda has been added|
|Finely chopped onion||250 Gram|
|Grated ginger||1⁄2 Inch|
|Garlic||8 Clove (40 gm), chopped|
|Green chillies||6 , deseeded and chopped fine|
|Chopped fresh basil||1⁄2 Cup (8 tbs)|
|Curry leave sprig||2|
|Ginger powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Red chilli powder||1 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Seedless raisins||2 Tablespoon (Kismis)|
|Mustard seeds||1⁄2 Teaspoon|
|Pure ghee||1 Tablespoon|
Place the onions in a dekchi along with 3 full tablespoons of ghee, over a medium flame. Cook till soft and pink and then add the curry leaves and the mustard seeds. Allow to cook for 2 minutes and then make the flame very low.
To the oninos, add the fresh ginger and garlic and all the powdered masalas and cook for 3 to 4 minutes. Sprinkle a little water on the masalas. Add the chopped tomatoes and green chillies and mix gently.
When the tomato pieces are coated by the masalas, add the fried potato pieces and 1/2 cup of water and allow to simmer till dry.
To the tomato mixture, add washed raisins and the boiled green peas along with 1/2 cup of water. Sprinkle over fine salt and stir the vessel gently. When 2 tablespoons of gravy remains, taste for salt and sprinkle over the chopped coriander and 1 teaspoon sugar.
Remove from the fire and serve with rotlis.