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"

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