on the left
From:
Ingredients
- 2 medium potatoes, peeled and cut into 1/4 inch cubes
- 2 tsp. vegetable oil
- 2 tsp. minced fresh ginger
- 1 clove garlic, minced
- 1 tsp cumin seeds
- 1-2 dried red chili peppers
- 1/2 tsp. ground turmeric
- 3/4 cup frozen peas, thawed
- 1 cup chopped ripe tomatoes
- 1/2 tsp salt or to taste
- freshly ground black pepper
- 1-2 tablespoons chopped fresh cilantro
- 1 lemon, cut in wedges
Directions
Soak the potatoes in water for 15 minutes. Drain the potatoes and pat dry on paper towels. Heat the oil in a non-stick saucepan over medium heat. Add the ginger, garlic, cumin seeds and red peppers. Cook until the garlic and ginger are fragrant and the red pepper has slightly darkened, about 10 seconds. Add the potatoes and turmeric. Stir-fry until the potatoes are lightly browned, about 2 to 3 minutes. Add 1/2 cup boiling water and bring the mixture to a boil. Reduce the heat, cover and simmer over low heat until the potatoes are almost cooked, about 10 minutes. Add the peas and tomatoes and continue cooking until heated throughout, stirring very gently. Season with salt and pepper to taste.
Garnish with chopped cilantro leaves. Serve with lemon wedges.
Notes
117 Calories per serving, 4 G Protein, 3 G Fat, 20 G Carbohydrate, 164 MG Sodium, 0 MG Cholesterol.