I was not exactly a happy eater as a kid. My mom always says she can still count the number of dishes I ate as a kid, on her fingers. That’s what I always get to hear every time I even begin to complain about the picky eater in my household. Don’t push her, she will get there, just give her time. That’s what she always says and that’s she always did with me for the longest time. For the longest time although its another thing that it did not change much in me and I only came around once I left home to go study outside and then there was no “Maa ka khana” (mom’s food). I only realized how good mom’s food was once it was not available to me anymore. 
While I still lived with her, there were only a few things I ate, potato being on top of the list. So mummy made potatoes in some form or another almost every other day. With green vegetables hiding behind it, sometimes with chicken or meat, sometimes in fancy forms like cutlet and tikkis. I ate them all and along with them ate the vegetables she wanted me to eat too. But on of my favorites was this dish I am sharing today-Â Aloo Do Pyaza. A very simple side dish which mummy in her signature way, made extra delicious working with just a few ingredients in hand. Easy, quick, comforting and also intrigued the picky eater in me. I cannot make it like her, because maybe I am not her but try to follow her recipe every time I want to replicate it in my kitchen. Sharing with you today.
Ingredients:
4-5 Potatoes (boiled, peeled and broken in bite size chunks)
1 1/2 red onion (thinly sliced)
3/4 cup green peas (I sed frozen and thawed. You can use fresh sweet peas too.)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 tablespoon cooking oil
1 teaspoon turmeric
3-4 thai green chili
1 teaspoon garam masala
Salt to taste
Method:
Heat oil in a thick bottom pan. Add mustard and cumin seeds. As they sputter add onion. Sauté onion for 3-5 minutes on medium until they begin to get translucent.
Add turmeric and salt. Give it a quick stir and then add the potatoes. Sauté for 8-10 minutes on medium heat, stirring occasionally until the potatoes begin to get a slight golden crust on the outside.
Throw in the peas, whole green chili and garam masala. Continue cooking for another 5-8 minutes until the potatoes look slightly golden from the outside and the onions are completely cooked.
Serve hot as a side dish.