Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 Potato and Pea Stew 3 tablespoons ghee 5 pounds potatoes, cubed 1 tablespoon ginger root, minced 1 teaspoon turmeric 2 green chiles, minced 1 tablespoon coriander 1/2 tablespoon whole cumin seeds 25 cups water 1 teaspoon black mustard seeds 5 cups fresh or frozen peas 1/4 teaspoon asafetida 1 teaspoon salt 2 medium-sized tomatoes, chopped 3 tablespoons fresh coriander, chopped Heat ghee until hot. Add ginger, chiles, 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. Serves 6. -- Char Haz charrem -- http://www.fastmail.fm - Email service worth paying for. Try it for free Quote Link to comment Share on other sites More sharing options...
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