Maa experimented this recipe when I started cooking at the age of 9 along side her and cribbing over the few recipes to cook aloo mutter. One can’t challenge mothers bcoz your sure to get a dose of her being most superior in every form. More that my parents’ family was spread over Rajasthan , UP and MP use of besan was quite regular in various forms. Our daily food had influences of all three states while settled in Maharashta, imagine how recipes were tweaked every day in my maa’s kitchen. Best part is she started cooking seriously only after getting married to a crazy foodie.
2 cups boiled fresh peas
1 cup boiled diced potatoes
2 large onion rough paste
1 large tomato pure
2 tablespoon coriander powder
1 teaspoon red chilli powder
Half teaspoon tumeric powder
1 teaspoon cumins
4-5 tablespoon oil
2 teaspoon besan
2 tablespoon cream
1-2 table spoon of chopped coriander
1 teaspoon kasuri methi
2 cups water
Salt to taste
Ahead of cooking make a paste with coriander powder+red chilli powder+ haldi powder with little water.
Heat the oil in a wok. Add cumin seeds followed by onion paste and salt. fry the onion paste until it starts turning brown. Add the paste of dry masala prepared earlier.
Cook till oil starts separating. Add tomato puree along with chopped coriander and cook till oil separates completely. Add besan and cook over slow flame stirring continously. Cook till oil separates and raw taste of besan disappears. You can taste the masala to check.
Add water and salt bring it a boil stirring continously. Add boiled potatoes and peas. Cook until u reach desired consistency. Add cream and just cook till everything is well incorporated. Add kasuri methi and mix well
Maa served it with dash of ghee and hot fulkas. The creamy texture is simply awesome !