Category: Dinner, Festive Recipes, Lunch, Traditional
Cuisine: North Indian
Yields: 5 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 30 Mins Total Time: 50 Mins
Making side dishes for phulka / rotis/ rice is a challenge for me. I was cleaning up the pantry and found lots of potatoes hiding up there waiting for my attention. Though the routine aloo mutter is what I make when there are lots of potatoes and peas at home. However this time I also had a bunch of coriander leaves that were in the fridge. Quickly I dug on to my cookbooks and found this Dhariwala recipe in Mallika Badrinath’s cookbook. Since I had all the ingredients required in my pantry, I boiled the peas and potatoes, cooked along with coriander based paste, and served them along with some simple coconut pilaf rice. It was a great compliment for this rice. There was some leftover curry and I served them with phulkas for the dinner. It was very complimenting for that too. Do try this simple, yet tasty Dhariwala and enjoy it with your family.
Ingredients
Adjust Servings
- Main Ingredients
- Grinding Ingredients
Instructions
- Boil potatoes in a pressure cooker. Allow it to cool down and peel the skin. Crumble them into pieces roughly. Set them aside. Pressure Cook the green peas separately and set them aside too. Clean the coriander leaves removing the roots and wash them.
- In a mixer, add the coriander leaves, roughly chopped onion, turmeric powder, red chili powder, garam masala powder, sugar, and salt. Grind them to a fine paste.
- Boil the tomatoes and grind them to a fine paste separately.
- Heat a pan and add oil to it. Once its hot, add some jeera seeds. When they are roasted, add the grounded coriander – onion paste to it.
- Cook until the rawness goes off for about 2 – 3 mins. Add the grounded tomato paste now. Cook them together until oil separates from the masala.
- Add the cooked peas and crumbled potatoes to it. Add half a cup of water and cook until the gravy thickens. Remove from fire once they thicken. Garnish with coriander leaves and serve with phulka or rice of your choice.
Notes
- I used dry peas and hence soaked them overnight and pressure cooked it. You can also use frozen peas if you wish to. In that case, you can avoid pressure cooking the peas. Just add them when you add the potatoes to the gravy.
- I also drizzled some lemon juice when serving as you can see in the pictured. You can avoid it if you feel the sourness from tomatoes are just fine with you.