A delightful and flavorful curry featuring potatoes and peas, perfect for a comforting meal.
Peel and dice the potatoes into bite-sized pieces.
Cut the potatoes evenly to ensure they cook at the same rate.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough to sizzle when adding spices.
Add the cumin seeds and bay leaves to the hot oil and sauté until aromatic.
Stir constantly to prevent the spices from burning.
Add the chopped onion, garlic paste, and ginger paste. Cook until the onion is translucent.
Cook on medium heat to avoid burning the garlic and ginger.
Stir in the tomato puree, turmeric, garam masala, and coriander powder. Cook until the oil separates from the mixture.
This step enhances the flavor by allowing the spices to bloom.
Add the diced potatoes, peas, and green chilies. Stir to coat with the spice mixture.
Ensure all the vegetables are evenly coated with the sauce.
Add a cup of water, cover, and simmer until the potatoes are tender.
Check occasionally and stir to prevent sticking.
Remove the bay leaves and adjust seasoning if needed.
Taste and add salt or more spices if desired.
Serve the curry hot with rice or bread, and enjoy!
Garnish with fresh cilantro for added flavor and color.
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