Aloo Badi Rasedaar Chef: Recipe Servings: 2 Cook Time: 40 Minutes Potato, peas and nuggets float happy in this gravy recipe. Ingredients 250 gm potatoes-boiled in their jackets and peeled 1 cup badis - or more if small 1 cup shelled peas 1/4 cup ghee 1 tsp cumin seeds 1 Tbsp finely chopped ginger 1/2 cup grated tomatoes Salt to taste 1/2 tsp turmeric 1/4 cup yoghurt-beaten smooth 2 1/2 cups water-approx. 1 Tbsp chopped coriander leaves Method Break the potatoes in the palm of your hand and set aside. Heat the ghee and add the nuggets in very quickly. Stir till they get slightly darker. Remove from ghee. In the same ghee, add cumin seeds and ginger. Saute till the ginger turns a light brown, then add the tomatoes. Stir-fry till the fat separates. Add the potatoes and the peas. Cook over high heat till lightly fried. Add salt, turmeric, and the nuggets. Add enough water to cover the mixture and bring to a boil. Simmer till the peas are cooked and the nuggets are soft, but retain their shape. If nuggets take very long to cook, it is advisable to cook them in some water after frying them. Then add nuggets with water to potato mixture. Mix in the yoghurt and mix. Serve garnished with coriander leaves.