Aloo Matar

• 4 onions, diced
• piece of ginger, diced
• 6 garlic cloves, diced

• 2 tbsp garam masala
• 2 tsp tumeric
• 2 tsp deggi mirch
• 300ml coconut milk
• 700ml tomato puree

• 1kg potatoes, diced
• 500g peas (canned)

• 2 tsp fenugreek leaves

Fry onions until golden, add ginger and garlic, fry some more. Add spices, coconut milk and tomato puree, blend until smooth. Add potatoes and peas, cook on low flame until potatoes are done (about 20 minutes). Finish with fenugreek leaves.