Ingredients
1 tablespoon vegetable oil
1/2 cup onion or shallot
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 serrano chiles, minced
1 cup canned diced tomatoes, drained
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 cup frozen peas
1 russet potato, cut into 1.5" cubes and pre-boiled
1 teaspoon salt
1/2 cup water
1 tablespoon fresh cilantro, chopped
Preparation
Heat oil in a pot or skillet over medium heat.
Add the ginger, garlic, onions or shallots, and chiles, saute until onions are softened, about 3-4 minutes.
Add tomatoes, and cook until tomatoes have softened and released their juices.
Add the turmeric powder, coriander powder, cumin powder and garam masala, stir to mix well. Cook for 1 minute.
Add the peas and potatoes, and mix well. Salt to taste. Cook, stirring often, until peas are thawed and potatoes are warmed through.
Add the water and bring to a simmer. Cook until the liquid is absorbed and mixture is thick, about 3-4 minutes.
Mix in cilantro and serve.