10 Minutes

40 minutes

Ingredients

1 tablespoon Pure Mountain Canola Oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
4 curry leaves
1 teaspoon garlic, minced
3 large potatoes, peeled & cut into medium sized cubes
1 cup Pure Mountain Peas (refer to precooking notes)
1 tomato, blended
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
¼ cup water
Salt to taste
Handful chopped cilantro
Green Chilies, sliced

Directions

1. Heat oil over medium to high heat in a large pan. Add cumin seeds, mustard seeds, curry leaves & temper until seeds begin to crackle. Add garlic, potatoes, chickpeas and stir for 10 minutes. Reduce to medium heat, add blended tomatoes, turmeric, cumin & salt, and stir for 5 minutes. Add water & cook partially covered until potatoes are fully cooked.

2. Garnish with cilantro, green chilies and serve with steamed rice.

 

Precooking tips

To prepare the chickpeas, soak overnight for at least 8 hours in salted room temperature water and rinse before use. Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes. Unsoaked peas will take between 90 minutes to 2 hours to boil on the stove and about 30 minutes in the pressure cooker.

Gallery

Canola Cooking Oils

Mega Fry

Canola Honey

Wild Flower Honey

Canola Honey

Rosemary Honey

Canola Honey

Sunflower Honey

Canola Honey

Canola Honey

Pulses

Green Peas whole