Served as main dish. Suitable for vegetarians. A Punjabi (North Indian) recipe.

Indian

2 Tablespoons Butter/Ghee/Oil

1 teaspoon Cumin Seeds

1/2 teaspoon Asafoetida powder

2 Tablespoons Ginger, finely chopped

4 Green Chillies, finely chopped

1/2 teaspoon Turmeric powder

1 cup shelled, Green Peas

4 Potatoes, unpeeled and cubed

2 Tablespoons, finely chopped fresh coriander

Ssalt to taste

1/2 cup hot Water

1 teaspoon Lemon Juice

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).

Preparation time: 8-10 minutes

Cooking time: 15-20 minutes

Serves: 4

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.

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