Potato & Pea Stew
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
ghee (clarified butter)
|
|
| 1 | tablespoon |
ginger root
minced |
|
| 2 | each |
green chili peppers
minced |
*
|
| ½ | tablespoon |
cumin seeds
whole |
|
| 1 | teaspoon |
mustard seeds, black
|
|
| ¼ | teaspoon |
asafetida
|
*
|
| 2 | medium |
tomatoes
chopped |
|
| 1 ½ | pounds |
potatoes
cubed |
|
| 1 | teaspoon |
turmeric
|
|
| 1 | tablespoon |
coriander
|
|
| 1 ¼ | cups |
water
|
|
| 1 ½ | cups |
green peas
fresh or frozen |
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
coriander
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
ghee (clarified butter)
|
|
| 15 | ml |
ginger root
minced |
|
| 2 | each |
green chili peppers
minced |
*
|
| 7.5 | ml |
cumin seeds
whole |
|
| 5 | ml |
mustard seeds, black
|
|
| 1.3 | ml |
asafetida
|
*
|
| 2 | medium |
tomatoes
chopped |
|
| 680.4 | g |
potatoes
cubed |
|
| 5 | ml |
turmeric
|
|
| 15 | ml |
coriander
|
|
| 296 | ml |
water
|
|
| 355 | ml |
green peas
fresh or frozen |
|
| 5 | ml |
salt
|
|
| 45 | ml |
coriander
fresh, chopped |
|
Directions
Heat ghee until hot.
Add ginger, chilies, cumin seeds and black mustard seeds.
Fry for a few seconds and add asafetida.
A few seconds later add the tomatoes and fry for 3 minutes.
Add the potatoes, turmeric, coriander and water.
Bring to a boil, reduce heat, cover and simmer for 15 minutes.
Add the peas, salt and half the chopped coriander.
Continue to cook, partially covered, until the potatoes are soft.
Garnish with the rest of the coriander and serve.
