Potato and Pea Stew

Course : Curry
Serves: 6
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3 tablespoons ghee
5 pounds potatoes -- cubed
1 tablespoon ginger root -- minced
1 teaspoon turmeric
2 medium 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 tomatoes -- chopped
3 tablespoons fresh coriander -- chopped

Preparation / Directions:

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"

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