| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Main dish, Vegetables | 6 | Servings |
INGREDIENTS
| 3 | tb | Ghee |
| 1 | tb | Minced ginger root |
| 2 | Green chilies, minced | |
| 1/2 | tb | Whole cumin seeds |
| 1 | ts | Black mustard seeds |
| 1/4 | ts | Asafetida |
| 2 | md | Tomatoes, chopped |
| 1 1/2 | lb | Potatoes, cubed |
| 1 | ts | Turmeric |
| 1 | tb | Coriander |
| 1 1/4 | c | Water |
| 1 1/2 | c | Fresh or frozen peas |
| 1 | ts | Salt |
| 3 | tb | Fresh coriander, chopped |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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