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Ingredients Jump to Instructions ↓

  1. 3 tb Ghee

  2. 1 ts Salt

  3. 1 1/2c Fresh or frozen peas

  4. 1 1/4c Water

  5. 1 tb Coriander

  6. 1 ts Turmeric

  7. 1 1/2lb Potatoes, cubed

  8. 2 md Tomatoes, chopped

  9. 1/4ts Asafetida

  10. 1 ts Black mustard seeds

  11. 1/2tb Whole cumin seeds

  12. 2 ea Green chilies, minced

  13. 1 tb Minced ginger root

  14. 3 tb Fresh coriander, chopped

Instructions Jump to Ingredients ↑

  1. + 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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