During the Pitru Paksha period, Sattvic food is prepared in homes, and many families exclude the use of onion and garlic. In such circumstances, it can be difficult to prepare a tasty and special dish for Shraddha. If you want to prepare a potato and pea dish that is rich in flavor and does not take much time, you can try this recipe.
Instead of onion and garlic, ginger, green pepper, whole coriander, cardamom, and other spices are used. Since the dish is cooked in a multi-cooker (cooker), the potatoes and peas cook quickly, and the aromas of the spices thoroughly permeate the vegetables. This hot potato and pea curry is perfect for a meal during Pitru Paksha, especially if served with puri or kachori.
Recipe for Vegetable Curry with Potato and Peas:
First, peel the potatoes and cut them into large pieces, then soak them in water so they do not turn dark. Next, grind the whole coriander, cardamom, black pepper, ginger, and one or two green peppers in a blender without adding water to obtain an aromatic mixture that will give the dish a special taste.
In the multi-cooker, heat oil, then add mustard seeds, bay leaves, cinnamon, cloves, and cardamom. Fry the whole spices on low heat for a few seconds to release their aroma in the oil. Then add asafoetida and the prepared spice paste, frying it on low heat for about 30-40 seconds.
Next, add turmeric, coriander powder, cumin powder, and Kashmiri red chili powder to the pan. Add a little water so that the spices roast well. The oil should start separating from the edges of the mixture. After this, add one dry red pepper and mix.
Add three grated tomatoes to the puree; if you blend the tomatoes, do not make them too fine a paste, leave some texture. Add salt and black pepper, mix thoroughly. Simmer the tomatoes over medium or high heat until all the liquid evaporates and the oil separates from the edges of the mixture, as this step significantly improves the taste of the dish.
After this, add the chopped potatoes and peas to the mixture. It is advisable to add one or two more whole green peppers. Sauté the potatoes and peas with the spices for about 2 minutes over medium heat.
Then add hot water in the required amount to achieve the desired sauce consistency. After adding water, bring it to a boil, close the multi-cooker lid, and cook on high heat until 2-3 whistles are achieved (if the potato pieces are large, one more whistle may be required).
When the pressure in the multi-cooker has completely dropped, open the lid. Add hot spices such as garam masala, dried mint (kasuri methi), and chaat masala, as well as finely chopped fresh herbs. Mix well and simmer on low heat for about a minute. If there is not enough sauce, you can add a little hot water and let it boil again.