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.
Online Cooking Classes & Coaching:
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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Chai Chai x Trudy Ann
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