Ingredients Jump to Instructions ↓

  1. 3 large baking potatoes, peeled

  2. 1/2 cup clarified butter (ghee)

  3. 2 large onions, diced

  4. 1 tablespoon chopped garlic

  5. 1 tablespoon freshly grated ginger

  6. 2 1/2 tablespoons ground cumin

  7. 1 teaspoon turmeric

  8. 1/2 tablespoon ground coriander

  9. 1/2 tablespoon crushed red pepper flakes

  10. 3 tomatoes, seeded and diced

  11. 3 cups chicken stock or water

  12. 1 tablespoon salt

  13. 2 cups fresh or frozen peas, thawed

  14. 1 tablespoon brown sugar

  15. 1/4 cup freshly squeezed lime juice

  16. 1 bunch cilantro , leaves roughly chopped

Instructions Jump to Ingredients ↑

  1. Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.

  2. Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.

  3. Add the garlic and ginger , and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin , turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes , chicken stock or water, and salt.

  4. Simmer , uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.


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