PREPARATION

1. In a mixing bowl, add 40 milliliters milk, 1/8 teaspoon saffron and mix it well.

2. Soak for 20 - 25 minutes.

3. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon cumin, 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic, 1 teaspoon green chili, 5 - 6 curry leaves and saute for 2 - 3 minutes.

4. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.

5. Now, add 250 grams tomato and saute until it turns soft and pulpy.

6. Cook for 5 - 7 minutes on medium heat.

7. Add 2 tablespoons yogurt and mix it well.

8. Add 1/2 teaspoon turmeric and stir well.

9. Then, add 1 teaspoon red chili, 1 1/2 teaspoons coriander powder, 1 teaspoon salt and mix it well.

10. Cook for 3 - 5 minutes on medium heat.

11. Add 120 milliliters water, prepared saffron milk and mix it well.

12. Add 520 grams potatoes, 300 grams green peas and mix it again. 

13. Cover it with lid and cook for 12 - 15 minutes on medium heat.

14. Open the lid and give it a nice stir.

15. Then, add 1 teaspoon garam masala and mix it well.

16. Again cover it with lid and cook for about 5 - 7 minutes.

17. Open the lid and give it a nice stir.

18. Now, add 1 tablespoon coriander and mix it well.

19. Remove it from heat.

20. Garnish with coriander.

21. Serve.