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Peas and Potato in Cashew Tomato Gravy | Yoga of Eating

Updated: Apr 19, 2021


One medium Onion 4 cloves Garlic 2 medium Tomato 1 cup fresh Peas 1 medium Potato Himalayan Salt to taste 6 to 7 Cashews 1/8 teaspoon Turmeric 1/2 teaspoon Coriander/ Cilantro powder Method : Fry the onions in a pan with 1 tablespoon cold pressed coconut oil for about 5 minutes. Add crushed garlic cloves and cook for two to three minutes. Add chopped tomatoes and chopped cashews and continue cooking for 5 to 7 minutes. Add salt , Coriander powder and turmeric. Cool this mixture and blend in blender till pureed. On the side, in another pan, boil the diced potato and peas and add a pinch of salt in a cup of water till soft. Add the puree to the peas and potatoes. Add a little water, continue cooking for a few minutes and enjoy. Serves 2

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