| 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
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