Potato Peas masala (Aloo Mutter)

Ingredients
Potato - small - 4 - boiled and peeled
(cut this into uniform cubes)
Fresh peas or Frozen peas - 1/2 cup
(Pressure cook or microwave. Don't drain the water as it can be used for the gravy)
Onion - 2 (small size)
Tomato - 1(medium)
Salt to taste
cooking oil - 1 tablespoon



Dry masalas
I have used red chilly powder : jeera powder : turmeric : coriander powder in the ratio 1/2 :1/2 :1/2 :1 teaspoon

Procedure

1. Slit the onions from top - like plus sign.

2. Roast on top of the stove.(If you have an oven grill the onions).

Roasting over the flame will blacken the outer skin. I didn't remove the skin while grinding. If you don't want the blackened outer layer, remove it before grinding. Flame roast for 3-4 minutes until the onion loses it's natural colour.

3. Once it's cooked, let it cool and make a paste.

 4. Transfer the paste to a cup and in the same jar, puree the tomato too.

 5. In  a pan, add a tablespoon of oil, add the onion paste. Cook for a minute.

 6. Add the tomato puree and the dry masalas and salt.Simmer and cook for 5-7 minutes.

7. Add the potato cubes and peas. Add one more cup of water. Simmer and cook for 5 minutes.

8. Serve it with Roti / Pulao /Poori.