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Peas and Potatoes

What You'll Need:

2 tbsp ghee or substitute with unsalted butter
1 large onion, finely chopped
1 tbsp fresh ginger, grated
1 tbsp red mustard seeds
1 ½ tsp of salt
½ tsp chili powder
½ tsp cumin seeds
½ tsp saffron
4 medium potatoes, peeled and finely chopped
¾ cup vegetable stock
1 cup frozen peas

Preparation:

Heat the ghee in a large saucepan. Sauté the onion, ginger, mustard seeds and cumin seeds until the onion is lightly brown and tender. Then add the chili powder, saffron and salt and mix well. Stir in potatoes and cook for a few minutes. Pour in the stock, cover and cook (on low heat) for about 25 – 30 minutes. Add the peas and heat through.
Serve immediately with rice.

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