Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           ghee
   1      tablespoon    fresh ginger root -- scraped, and finely
                        -- chopped
   1      tablespoon    garlic -- finely chopped
     1/2  cup           onions -- finely chopped
   1 1/2  teaspoons     salt
   1      teaspoon      ground cumin
     1/2  teaspoon      turmeric
     1/4  teaspoon      ground hot red pepper
   3      medium        firm -- ripe tomatoes,
                        -- coarsely chopped
   3      tablespoons   fresh coriander -- finely chopped
   2      cups          fresh green peas
   1      large         boiling type potato -- peeled,, in 1/2"
                        -- cubes
   1      cup           water
     1/2  teaspoon      garam masala

Preparation:

In a heavy 2- to 3-quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger and garlic, then add the onions and salt. Lower the heat to moderate and, stirring constantly, try the onions for 7 or 8 minutes, until they are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the cumin, turmeric and red pepper, and stir in the tomatoes and 2 tablespoons of the fresh coriander. Still stirring, cook briskly for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass. Drop in the peas and potatoes and turn them about with the spoon until they are evenly coated with the tomato mixture. Stir in the water, bring to a boil over high heat, cover tightly, and reduce the heat to low. Simmer for 10 minutes, or until the peas and potatoes are tender but still intact. Taste for seasoning and serve at once, sprinkled with the remaining tablespoon of coriander and the garam masala.