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Ingredients (Measurement Conversion Calculator) 4 Potatoes, unpeeled and cubed
2 Tablespoons Butter/Ghee/Oil
1 teaspoon Cumin Seeds
2 Tablespoons, finely chopped fresh coriander
2 Tablespoons Ginger, finely chopped
1 cup shelled, Green Peas
Ssalt to taste
1/2 teaspoon Turmeric powder
4 Green Chillies, finely chopped
1/2 cup hot Water
1 teaspoon Lemon Juice
1/2 teaspoon Asafoetida powder
Directions
Heat the Butter/Ghee/Oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the asafoetida powder, ginger and green chillies. Fry briefly till the raw smell of ginger goes off. Add the green peas and potato cubes. Mix well. Add the hot water, half the coriander leaves and salt to taste. Mix well and bring to a boil. Cook covered on low level for about 15 minutes or till the peas and potatoes are tender and cooked. Mix in the lemon juice and the remaining coriander leaves. Serve hot with Indian bread (Pooris, Roti, Chapati), white rice or Coconut Rice (Nariyal Chawal).
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Served as main dish. Suitable for vegetarians. A Punjabi (North Indian) recipe.
Tips - As a variation, the green peas and potatoes can be cooked before hand and then tossed in the seasoning. Cover and simmer for 4-5 minutes for the flavors to blend well with the potatoes and peas. Green chillies can be increased or decreased. Keep extra hot water ready in case the vegetables are not cooked. This dish can be cooked in pressure cooker for about 2-3 whistles.
Cooking time: 15-20 minutes
Preparation time: 8-10 minutes
Serves: 4
Time to make: < 30 min
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