Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   ghee
   5      pounds        potatoes -- cubed
   1      tablespoon    ginger root -- minced
   1      teaspoon      turmeric
   2                    green chiles -- minced
   1      tablespoon    coriander
     1/2  tablespoon    whole cumin seeds
  25      cups          water
   1      teaspoon      black mustard seeds
   5      cups          fresh or frozen peas
     1/4  teaspoon      asafetida
   1      teaspoon      salt
   2                    medium-sized tomatoes -- chopped
   3      tablespoons   fresh coriander -- chopped

Preparation:

Heat ghee until hot. Add ginger, chiles, cumin seeds and black mustard seeds. Fry for a few seconds and add asafetida. A few seconds later add the tomatoes and fry for 3 minutes. Add the potatoes, turmeric, coriander and water. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add the peas, salt and half the chopped coriander. Continue to cook, partially covered, until the potatoes are soft. Garnish with the rest of the coriander and serve. Adapted by Sharon Raghavachary from Yamuna Devi, "The Art of Indian Vegetarian Cooking"