Potato And Pea Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Ghee,
1 tbsp: Minced ginger root,
2 each: Green chilies, minced
1/2 tbsp: Whole cumin seeds,
1 tsp: Black mustard seeds,
1/4 tsp: Asafetida,
2 medium: Tomatoes, chopped
1 1/2 lbs: Potatoes, cubed
1 tsp: Turmeric,
1 tbsp: Coriander,
1 1/4 cup: Water,
1 1/2 cup: Fresh or frozen peas,
1 tsp: Salt,
3 tbsp: Fresh coriander, chopped
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp