1 tbsp butter or coconut oil
1 teaspoon of ghee
1 cinnamon stick
1 teaspoon mustard seeds
1 teaspoon cumin seeds
5 curry leaves
1 green chilli chopped
3 crushed garlic cloves
1 inch piece of chopped ginger
1/2 tablespoon of Trudy Ann’s Garam Masala
Half teaspoon of turmeric
Half a teaspoon of salt
Half a squeezed lemon
2 boiled potatoes, peeled and finely diced (5 -10mm cubes)
1 red onion diced
1 cup of frozen peas
2 carrots diced
Gently heat oil in a pan. Add the cloves and cinnamon stick. When they start sizzling, turn flame to low & add the mustard seeds and cover the pan as they will pop. When the popping dies down add the cumin seeds, curry leaves, green chilli, garlic and ginger. Give them a stir and mix in the onion.
Add turmeric and garam masala and fry for 2-3 minutes until the onions turn translucent Add the carrots and peas. Finally, stir in the potatoes, add salt to taste and squeeze in the lemon juice.
Cook covered for 12-15 minutes on low heat.
Once it’s done let it cool down and mash it up a bit if you will use it to fill pastries. Otherwise, it is ready to eat.
If you would like to get my new cookbook, please visit this page Trudy Ann’s Masala Kitchen Recipe and check out all the spices that go with the book.
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