Potato And Pea Stew

Recipe Ingredients

3 tablespoons	45ml	Ghee
5 lbs	2270g / 80oz	Potatoes - cubed
1 tablespoon	15ml	Ginger root - minced
1 teaspoon	5ml	Turmeric
2		Green chiles - minced
1 tablespoon	15ml	Coriander
1/2 tablespoon	7.5ml	Whole cumin seeds
25 cups	5925ml	Water
1 teaspoon	5ml	Black mustard seeds
5 cups	1185ml	Fresh or frozen peas
1/4 teaspoon	1.3ml	Asafetida
1 teaspoon	5ml	Salt
2		Medium-sized tomatoes - chopped
3 tablespoons	45ml	Fresh coriander - chopped

Recipe Instructions

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.

Adapted by Sharon Raghavachary from Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Source:
Sue Sista of "Sue's India Cuisine"

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