Total Calories: 283
1. In a medium saucepan, boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut into 1/2-inch pieces.
2. Heat the oil in a medium nonstick saucepan over medium-high heat and add the cumin and kalonji seeds (if using) they should sizzle upon contact with the hot oil. Quickly add the coriander, cumin, paprika, and salt, then mix in the tomato sauce, green chili peppers, and half the cilantro, and cook, stirring occasionally, until it thickens considerably, 10 to 12 minutes.
3. Reduce the heat to low, add the potatoes and peas, and cook, stirring occasionally, about 5 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is thick, about 5 minutes.
4. Mix in the remaining cilantro and fenugreek leaves, and cook 5 more minutes over low heat, stirring occasionally. Transfer to serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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