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• 2-3 potatoes, peeled and cubed

• 3 roma tomatoes, core removed, “X” slit across the bottom

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• 2-3 T. oil

• 1.5 tsp. cumin seeds

• 1.5 tsp. coriander seeds

• 1 cardamom pod

• 3 cloves

• 1 tsp. fenugreek seeds

• Asafetida, pinch or 2

• 2-3 kashmiri chiles, whole

• 1 tsp. Kashmiri chile powder or paprika

• 1 # peas, frozen thawed

• 2 T. kasoori methi


1. In a pot of boiling water, add the potatoes and cook until fork tender. Remove from the water with a slotted spoon. Set aside.

2. Blanch the tomatoes in the boiling water for 1-2 minutes, remove and set aside. When cool enough to handle, remove skins and discard.

3. In a large pan, add the oil and heat. Add the cumin, coriander, cardamom, clove, fenugreek and fry until the cumin seeds are brown. Add the asafetida and stir in. Add 2/3 C. water, and hand mash/squeeze the skinless tomatoes into the pan. Combine everything together well and add the Kashmiri chiles and chile powder. Bring to a simmer. Add the peas and the methi and simmer for 4-5 minutes. Add the cooked potatoes and continue to simmer gently for another 2-3 minutes. Check for seasoning.