3 tb Ghee
1 tb Minced ginger root
2 Green chilies, minced
1/2 tb Whole cumin seeds
1 ts Black mustard seeds
1/4 ts Asafetida
2 md Tomatoes; chopped
1 1/2 lb Potatoes; cubed
1 ts Turmeric
1 tb Coriander
1 1/4 c Water
1 1/2 c Fresh or frozen peas
1 ts Salt
3 tb Fresh coriander, chopped
Heat ghee till hot. Add ginger, chilies, cumin seeds & black mustard seeds. Fry for a few seconds & add asafetida. A few seconds later add the tomatoes & fry for 3 minutes. Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Add the peas, salt & half the chopped coriander. Continue to cook, partially covered, till the potatoes are soft. Garnish with the rest of the coriander & serve.