Potato & Pea Stew with Indian Spices

Name: Potato & Pea Stew with Indian Spices
Cuisine: Indian
Ingredients: 2 Tbsp ghee; 1 white onion, chopped; 4 garlic cloves, smashed and peeled; 1 in [2.5 cm] piece fresh ginger, peeled and roughly chopped; 1 Tbsp yellow mustard seeds; 1 tsp ground turmeric; 1 tsp ground coriander; ½ tsp ground cardamom; 2 lb [910 g] Yukon gold potatoes, peeled and cut into 1 in [2.5 cm] cubes; One 14½ oz [415 g] can diced tomatoes, drained; 1 fresh green chile, such as serrano, minced (remove the seeds if you don’t like heat); 1 fresh green chile, such as serrano, minced (remove the seeds if you don’t like heat); ½ Tbsp salt; 10 oz [280 g] frozen peas; 1 Tbsp fresh lime juice, plus lime wedges for serving; 1 Tbsp fresh lime juice, plus lime wedges for serving; Fresh cilantro leaves, for serving

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

Wyatt gets very cranky if we don’t get our weekly Indian takeout from his favorite place in town. Inspired by a few of my favorite vegetarian options there, this starchy stew is delicious served with a side of Quick Yogurt Flatbread and some rice. Remove the seeds from the green chile if you don’t like a lot of spice.

Ingredients

Asia
India
Vegetarian
Gluten-free
Winter

Ingredients

Method