Ingredients:
- 1/4 kg potatoes, peeled and diced
- 1/4 kg. carrots peeled and diced
- 1 small bunch of fresh dill stems removed and chopped
- 2 tbs. ghee
- 1 tsp. cumin seeds
- A pinch of asafoetida
- 1/2 inch piece ginger, peeled and finely shredded
- 1 green chilli, finely chopped
- 1 1/2 tsp. coriander powder
- 1/2 tsp. turmeric powder
- 1/4 tsp. chilli powder (to taste)
- 1 1/2 tsp. salt (to taste)
- 1/2 tsp. Garam Masala
- 1/2 tbs. lemon juice
- Heat oil in a wok or pan, add cumin seeds and asafoetida. When the seeds sizzle, add ginger and fry for 10-15 seconds.
- Add all spices, except garam masala. Stir it in for a moment.
- Add potatoes and carrots, stir fry for a minute, until vegetables are well coated with spices. Lower heat to low-medium.
- Add 1/2 cup of hot water, dill and cover and cook until veggies are very tender, stirring from time to time.
- Add garam masala and lemon juice.
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