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

3	tb	Ghee
1	tb	Minced ginger root
2		Green chilies, minced
1/2	tb	Whole cumin seeds
1	ts	Black mustard seeds
1/4	ts	Asafetida
2	md	Tomatoes, chopped
1 1/2	lb	Potatoes, cubed
1	ts	Turmeric
1	tb	Coriander
1 1/4	c	Water
1 1/2	c	Fresh or frozen peas
1	ts	Salt
3	tb	Fresh 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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