| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Vegetarian | 4 | Servings |
INGREDIENTS
| 8 | New potatoes | |
| 1/4 | c | Ghee |
| 1 | t | Cumin seeds |
| 1/2 | t | Turmeric |
| 1 1/2 | t | Fresh ginger, minced |
| 2 | Red chilies, chopped | |
| 1 | c | Fresh coriander |
| 1 | t | Salt |
| 1 | t | Garam masala |
| 1 | T | Coriander seeds |
| 1/4 | c | Lemon juice |
| 6 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 394
Calories From Fat: 195
Total Fat: 23.3g
Cholesterol: 0mg
Sodium: 628.7mg
Potassium: 1681.5mg
Carbohydrates: 73g
Fiber: 54.6g
Sugar: <1g
Protein: 16.3g