Ingredients

• 3 tablespoons ghee or clarified butter
• 1 cup onion
• 1 tablespoon garlic
• 1.5 inchs piece) ginger
• 0.5 cups tomato
• 1 serrano pepper
• 1 cup carrots
• 1 cup green peas
• 1 large russet potato
• 0.5 teaspoons ground turmeric
• 0.5 teaspoons ground coriander
• 0.5 teaspoons ground cumin
• 0.25 teaspoons fenugreek seeds
• 0.25 teaspoons chili powder
• 0.75 teaspoons salt
• 1 tablespoon chopped cilantro , optional

Instructions

1. 1 Heat ghee in a large, nonstick pan over medium heat. Add onion and cook, stirring, until lightly brown, about 8 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
2. 2 Add tomato, serrano pepper, carrots, peas, potato, turmeric, coriander, cumin, fenugreek, chili powder, and salt, and cook, stirring, for about 5 minutes.
3. 3 Reduce heat to low, cover, and let vegetables steam in their own juices until potatoes are fork tender, about 25 minutes. Stir about halfway through cooking time, and make sure the pan isn't too dry. If vegetables are sticking, add 1 or 2 tablespoons water, replace the lid, and continue cooking. Taste; season with salt.
4. 4 Garnish with chopped cilantro. Serve warm, with naan, or similar flatbread.

Nutrition per serving