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3 tablespoon Butter, Clarified
1 tablespoon Ginger, Minced
2 Chilies, Green Finely Chopped
1½ teaspoon Cumin, Seeds
1 teaspoon Mustard, Black
¼ teaspoon Asafetida
2 medium Tomatoes, Chopped
1½ pound Potatoes, Cubed
1 teaspoon Turmeric
1 tablespoon Coriander
1¼ cup Water
1½ cup Peas, Fresh Or Frozen
1 teaspoon Salt
3 tablespoon Coriander, Fresh Chopped
Heat ghee clarified butter till hot. Add ginger, chilies, cumin seeds & black mustard seeds. Fry a few seconds & add asafetida. A few seconds later add tomatoes & fry 3 minutes. Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce heat, cover & simmer 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.
1 tablespoon Ginger, Minced
2 Chilies, Green Finely Chopped
1½ teaspoon Cumin, Seeds
1 teaspoon Mustard, Black
¼ teaspoon Asafetida
2 medium Tomatoes, Chopped
1½ pound Potatoes, Cubed
1 teaspoon Turmeric
1 tablespoon Coriander
1¼ cup Water
1½ cup Peas, Fresh Or Frozen
1 teaspoon Salt
3 tablespoon Coriander, Fresh Chopped
Heat ghee clarified butter till hot. Add ginger, chilies, cumin seeds & black mustard seeds. Fry a few seconds & add asafetida. A few seconds later add tomatoes & fry 3 minutes. Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce heat, cover & simmer 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.