Pea and Potato Hotpot
The gentle flavours of this easy-to-prepare dish make it ideal for introducing spicy food to young children.
| Serves: | 4 |
|---|---|
| Preparation: | 15 mins |
| Cooking: | 30 mins |
Ingredients
- 2 tbsp ghee or unsalted butter
- 1 large onion, finely chopped
- 1 tbsp fresh ginger, grated
- 1 tbsp red mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp saffron
- ½ tsp chili powder (use ¼ tsp if really sensative to chilli)
- 1½ tsp of salt
- 4 medium (500g) potatoes, peeled and finely chopped
- 3/4 cup (180 mL) stock
- 1 cup (200g) fresh green peas, shelled
Shortcut: Substitute frozen peas if fresh peas are unavailable.
Instructions
- Heat ghee or butter in heavy saucepan; saute onion, ginger, mustard and cummin seeds until onion is golden.
- Add saffron, chilli powder and salt.
- Stir in potatoes; cook for a few minutes.
- Add stock. Cover; cook on low heat for 25-30 minutes.
- Add peas about 5 minutes before serving, to heat through.
- Serve with rice.
