| 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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