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Title: Potato & Pea Stew
Categories: Ethnic Vegetable Soup
Yield: 6 Servings

3tbGhee
1tbMinced ginger root
2 Green chilies, minced
1/2tbWhole cumin seeds
1tsBlack mustard seeds
1/4tsAsafetida
2mdTomatoes, chopped
1 1/2lbPotatoes, cubed
1tsTurmeric
1tbCoriander
1 1/4cWater
1 1/2cFresh or frozen peas
1tsSalt
3tbFresh 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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