Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 cup ghee

  3. 1 tablespoon fresh ginger root -- scraped, and finely

  4. -- chopped 1 tablespoon garlic -- finely chopped

  5. 1/2 cup onions -- finely chopped

  6. 1 1/2 teaspoons salt

  7. 1 teaspoon ground cumin

  8. 1/2 teaspoon turmeric

  9. 1/4 teaspoon ground hot red pepper

  10. 3 medium firm -- ripe tomatoes,

  11. -- coarsely chopped 3 tablespoons fresh coriander -- finely chopped

  12. 2 cups fresh green peas

  13. 1 large boiling type potato -- peeled,, in

  14. 1/2"

  15. -- cubes 1 cup water

  16. 1/2 teaspoon garam masala

Instructions Jump to Ingredients ↑

  1. In a heavy 2- to 3-quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger and garlic, then add the onions and salt. Lower the heat to moderate and, stirring constantly, try the onions for 7 or 8 minutes, until they are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the cumin, turmeric and red pepper, and stir in the tomatoes and 2 tablespoons of the fresh coriander. Still stirring, cook briskly for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass. Drop in the peas and potatoes and turn them about with the spoon until they are evenly coated with the tomato mixture. Stir in the water, bring to a boil over high heat, cover tightly, and reduce the heat to low. Simmer for 10 minutes, or until the peas and potatoes are tender but still intact. Taste for seasoning and serve at once, sprinkled with the remaining tablespoon of coriander and the garam masala.


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