| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Indian | 4 | Servings |
INGREDIENTS
| 8 | sm | New potatoes |
| 1/4 | c | Ghee |
| 1 | ts | Cumin seeds |
| 1/2 | ts | Turmeric |
| 1 1/2 | ts | Fresh ginger, minced |
| 2 | sm | Red chilies, chopped |
| 1 | c | Fresh coriander |
| 1 | ts | Salt |
| 1 | ts | Garam masala |
| 1 | tb | Coriander seeds |
| 1/4 | c | Lemon juice |
| 6 | tb | Water |
| 1/2 | c | Frozen/fresh peas |
INSTRUCTIONS
Wash & dice the potatoes. Put ghee in a pot, heat gently. When hot, add the potatoes & cumin seeds. Cook, stirring, for 2 minutes. Add turmeric, ginger & peppers. Cook, stirring, 3 minutes. Add the remaining ingredients excepting the peas. Lower the heat, cover & simmer for 15 minutes. Check the water level, adding more if necessary. Just prior to serving, add the peas. Uncover, turn up the heat & cook til all the water has evaporated. Bruce Cost, "Ginger East to West" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When God saw you – It was love at first sight”