Alu matar rassa | potatoes and green peas cooked in runny gravy | easy summer recipe
The Veggie Indian
The Veggie Indian
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Ingredients

  • 4-5 large potatoes – peeled and chopped roughly
  • 1 ½ cups green peas – shelled or thawed if frozen
  • 1 large tomato
  • 1 small piece of kokum (optional) ** See notes
  • 1 tsp cumin seeds, turmeric powder, red chili powder each
  • Salt to taste
  • A pinch of asafoetida (heeng)
  • 1 tbsp oil
  • Handful of fresh coriander leaves for garnish (cilantro)
  • 2 cups of water

Instructions

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