Potato & Pea Stewcurry, main dish, vegetables 3 tablespoon ghee 1 tablespoon minced ginger root 2 green chilies, minced 1/2 tablespoon whole cumin seeds 1 teaspoon black mustard seeds 1/4 teaspoon asafetida 2 medium tomatoes; chopped 1 1/2 lb potatoes; cubed 1 teaspoon turmeric 1 tablespoon coriander 1 1/4 cup water 1 1/2 cup fresh or frozen peas 1 teaspoon salt 3 tablespoon fresh coriander, chopped 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. |
