Cooking time (approx.): 15 minutes
Style: North Indian Vegetarian (Punjabi)
2 tablespoons butter / ghee (clarified butter) / oil
1 teaspoon cumin seeds
1/2 teaspoon asafoetida powder
2 tablespoon ginger finely chopped
4 green chillies finely chopped
1 teaspoon turmeric powder
1 cup shelled green peas
4 potatoes unpeeled and cubed
2 tablespoons finely chopped fresh coriander
salt to taste
1/2 cup hot water
1 teaspoon lemon juice
Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the asafoetida powder, ginger and green chillies. Fry briefly till the raw smell of ginger goes off.
Add the green peas and potato cubes. Mix well. Add the hot water, half the coriander leaves and salt to taste. Mix well and bring to a boil. Cook covered on low level for about 15 minutes or till the peas and potatoes are tender and cooked. Mix in the lemon juice and the remaining coriander leaves.