Potato & Pea Stew
Submitted by 2963
Spiced Indian potato and pea curry with cumin, mustard seeds, and fresh coriander. A warming vegetarian stew ready in 30 minutes using pantry staples.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis humble vegetarian stew proves comfort food knows no borders.
Cubed potatoes and sweet green peas simmer in a fragrant sauce built on the classic Indian tempering of cumin seeds, black mustard seeds, and asafetida.
Turmeric turns everything golden while fresh coriander adds brightness at the finish.
Variations
- Add paneer cubes for extra protein
- Stir in spinach during the last few minutes of cooking
- Make it vegan by using coconut oil instead of ghee
Chef Tips
- Let mustard seeds pop before adding other spices
- Keep potatoes in large cubes so they hold their shape
Ingredients
Directions
Heat ghee until hot.
Add ginger, chilies, 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.
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