40min
4 Scotty Brand Potatoes peeled and diced.
Scotty Brand Scotch Broth Soup Mix.
100f Scotty Brand Frozen Peas, thawed.
1 large onion finely chopped.
2 tomatoes, diced.
2 carrots, diced.
1 bell pepper, diced.
3 tablespoons of vegetable oil
2 cloves of garlic, minced.
1 tablespoon of ginger, grated.
2 teaspoons of cumin seeds
1 teaspoon of coriander powder
1 teaspoon of turmeric powder
1 teaspoon of garam masala
1 teaspoon of chilli powder (adjust to taste)
1 teaspoon of cumin powder
Salt to taste
Fresh coriander, chopped for garnish.
Peel and dice the Scotty Brand Potatoes and thaw the Scotty Brand Frozen Peas.
Finely chop the onion, dice the tomatoes, bell pepper, and carrots.
In a large, deep skillet or pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.
Add minced garlic and grated ginger. Sauté for a minute until fragrant.
Add the chopped onion and sauté until golden brown. Stir in diced potatoes, bell pepper and carrots. Cook for 5-7 minutes until the vegetables begin to soften.
Add coriander powder, turmeric powder, cumin powder, garam masala, and chill powder. Stir well to coat the vegetables evenly with the spices.
Add the diced tomatoes and cook until they break down and form a thick gravy. Season with salt.
Cover the pot and simmer until the potatoes are tender, stirring occasionally. If needed, add a splash of water to prevent sticking.
Once the potatoes are cooked. stir in the thawed peas and cook for an additional 2-3 minutes.
Garnish the vegetable bhuna cur with fresh chopped coriander.
Enjoy!
