Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Ghee 1 1/2 lb Potatoes, cubed
1 tb Minced ginger root 1 ts Turmeric
2 ea Green chilies, minced 1 tb Coriander
1/2 tb Whole cumin seeds 1 1/4 c Water
1 ts Black mustard seeds 1 1/2 c Fresh or frozen peas
1/4 ts Asafetida 1 ts Salt
2 md Tomatoes, chopped 3 tb Fresh coriander, chopped

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"

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