New potatoes with peas and coriander
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | smalls | New potatoes |
| ¼ | cup | Ghee |
| 1 | teaspoon | Cumin seeds |
| ½ | teaspoon | Turmeric |
| 1½ | teaspoon | Fresh ginger, minced |
| 2 | smalls | Red chilies, chopped |
| 1 | cup | Fresh coriander |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Garam masala |
| 1 | tablespoon | Coriander seeds |
| ¼ | cup | Lemon juice |
| 6 | tablespoons | Water |
| ½ | cup | Frozen/fresh peas |
Directions
Wash & dice the potatoes.
Put ghee in a pot, heat gently. When hot, add the potatoes & cumin seeds.
Cook, stirring, for 2 minutes. Add turmeric, ginger & peppers. Cook, stirring, 3 minutes.
Add the remaining ingredients excepting the peas. Lower the heat, cover & simmer for 15 minutes. Check the water level, adding more if necessary.
Just prior to serving, add the peas. Uncover, turn up the heat & cook til all the water has evaporated.
Bruce Cost, "Ginger East to West" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini