Yield: 4 servings
|2 mediums||Potatoes -- peel & in 1/2"|
|2 teaspoons||Ginger root -- minced|
|1||Clove garlic -- minced|
|1 teaspoon||Cumin seed|
|2||Dried red peppers|
|½ teaspoon||Ground turmeric|
|¾ cup||Frozen peas -- defrosted|
|1 cup||Tomatoes -- chopped|
|2 tablespoons||Coriander leaves -- chopped|
|1||Lemon -- in wedges|
Soak the potatoes in water for 15 minutes. Drain the potatoes and pat dry on paper towels. Heat the oil in a non-stick skillet over medium heat. Add the ginger, garlic, cumin seeds and red peppers.
Cook until the garlic and ginger are fragrant and the red pepper has slightly darkened, about 10 seconds. Add the potatoes and turmeric.
Stir fry until the potatoes are lightly browned, about 2 to 3 minutes. Add ½ cup of boiling water and bring the mixture to a boil. Reduce the heat, cover and simmer over low heat until the potatoes are almost cooked, about 10 minutes. Add the peas and tomatoes and continue cooking for 2 to 4 minutes or until heated through, stirring very gently. Season with salt and pepper to taste.
Garnish with chopped coriander leaves. Serve with lemon wedges. 117 calories and 3 grams fat.
Recipe By : Indian Cooking Light From: Meg Antczak Date: 07-31-95 (20:47) (159) Fido: Cooking