Ingredients
- 8 potatoes (new)
- 2 chilies (red)
- 1 c coriander (fresh)
- 6 tb water
- 1/4 c lemon juice
- 1/4 c ghee
- 1 1/2 ts ginger (fresh)
- 1 tb coriander seeds
- 1 ts salt
- 1 ts garam masala
- 1 ts cumin seeds
- 1/2 ts turmeric
Wash & dice the potatoes. Put ghee in a pot, heat gently. When hot, add the potatoes & cumin seeds. Cook, stirring, for 2 minutes. Add turmeric, ginger & peppers. Cook, stirring, 3 minutes. Add the remaining ingredients excepting the peas. Lower the heat, cover & simmer for 15 minutes. Check the water level, adding more if necessary. Just prior to serving, add the peas. Uncover, turn up the heat & cook til all the water has evaporated. Bruce Cost, "Ginger East to West"