Potato and Vegetable Masala

Directions

1. Chop the veggies and keep aside. Keep the chopped potatoes soaked in water so that they don’t turn brown/reddish.

2. Heat the oil in a large, heavy pan over medium heat. Temper it with cumin and nigella seeds for about 30 secs - 1 minute.

3. Add the onion and stir until they soften, for about 1 - 2 minutes. You can add a splash of water if the onion starts sticking. Don’t brown them.

4. Add garlic and cook for another minute until the mixture is wilted and most of its raw smell is gone.

5. Add turmeric, a bit of salt(about ½ tsp) and mix well.
6. Next add cumin and coriander powder and cook for another 1 ½ - 2 minutes.
7. Cook in low - medium flame. Be watchful about the browning.
8. Next add the tomatoes and cook until they become mushy for about 2 minutes. Add a splash of water to keep the spice mixture moist. At this point add a bit of salt. If you like your curry hot you can add the green chilis at this point and mix with the rest of the spice mixture. Otherwise you can add it at the end.
9. Now add the peas and bell peppers and mix well. Cook for a minute so that their raw smell goes away.

10. Add the potatoes and carrot and mix all of them together well.

11. In medium flame cook it for about a minute or little more. Add ¼ cup of water to avoid sticking at the bottom of the pan.

12. Cover and let it cook for about 5 - 6 minutes.
13. Uncover and stir again. If it’s too dry add splashes of water and let it cook covered for another 7 - 8 minutes.

14. Uncover and check if the potatoes and carrots are soft enough.

15. Adjust the salt. Sprinkle the black pepper. Give it a final stir.
16. Serve it hot with roti/ rice.