Title: Potato and pea stew
 Categories: Main dish, Curries, Vegetables
      Yield: 6 servings
 
      3 tb Ghee
      1 tb Minced ginger root
      2 ea 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.
  
  Yamuna Devi, "The Art of Indian Vegetarian Cooking"