| Serves: 4
Cooking time (approx.): minutes
Style: North Indian Vegetarian (Punjabi)
2 tablespoons butter / ghee (clarified butter) / oil
1 teaspoon(s) cumin seeds
½ teaspoon(s) asafoetida powder
2 tablespoon(s) ginger finely chopped
4 green chillies finely chopped
½ teaspoon(s) turmeric powder
1 cup(s) shelled green peas
4 potatoes unpeeled and cubed
2 tablespoon(s) finely chopped fresh coriander
salt to taste
½ cup(s) hot water
1 teaspoon(s) 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.
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.
Serve hot with: Indian bread (Pooris, Roti, Chapati), white rice or Coconut Rice (Nariyal Chawal). |
