Potato and pea stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Ghee |
| 1 | tablespoon | Minced ginger root |
| 2 | eaches | Green chilies, minced |
| ½ | tablespoon | Whole cumin seeds |
| 1 | teaspoon | Black mustard seeds |
| ¼ | teaspoon | Asafetida |
| 2 | mediums | Tomatoes, chopped |
| 1½ | pounds | Potatoes, cubed |
| 1 | teaspoon | Turmeric |
| 1 | tablespoon | Coriander |
| 1¼ | cup | Water |
| 1½ | cup | Fresh or frozen peas |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Fresh coriander, chopped |
Directions
Heat ghee till hot. Add ginger, chilies, cumin seeds & black mustard seeds. Fry for a few seconds & add asafetida. A few seconds later add the tomatoes & fry for 3 minutes.
Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce heat, cover & simmer for 15 minutes.
Add the peas, salt & half the chopped coriander. Continue to cook, partially covered, till the potatoes are soft. Garnish with the rest of the coriander & serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"