Boil and peel the potatoes and cut into small pieces. Take a sauce pan and once it is heated pour oil and add whole red chillies. Fry and add chopped onions, saute till golden brown.
Now add garlic-ginger paste, turmeric powder and stir for a while.
Then add the chopped tomatoes and stir well.
Now add green peas and fry till half cooked.
Add coriander powder, garam masala, cut potatoes, salt and mix all together very well.
Finally, add the coriander leaves to garnish.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.