Ingredients
- 1 tablespoon ghee
- ½ teaspoon cumin seeds
- 1 large onion chopped
- 1 serrano pepper minced
- 1- inch ginger minced
- 3 garlic cloves minced
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon salt to taste
- ½ teaspoon turmeric
- ½ teaspoon kashmiri chili powder
- ¼ teaspoon black pepper
- 2 medium red potatoes cut into cubes (approx. 2 cups)
- 2 ½-3 cups carrot tops packed
- 1 1/4 cup water
- 1 cup carrots sliced
Instructions
- Heat ghee and cumin seeds in a medium pan over medium heat. Once the cumin seeds begin to splutter, add the onion and serrano pepper.
- When the onion begins to brown, add ginger, garlic and the remaining spices.
- Add the potatoes, carrot tops and 1 cup water - mix well.
- Cover the pan and cook for 10 minutes, checking half way to make sure the water hasn’t evaporated.
- Add the remaining ¼ cup water and the sliced carrots, cover and cook for 2-3 more minutes. Serve.
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