Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
4
Ingredients
Directions
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.
Add tomato, serrano pepper, carrots, peas, potato, turmeric, coriander, cumin, fenugreek, chili powder, and salt, and cook, stirring, for about 5 minutes.
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.
Garnish with chopped cilantro. Serve warm, with naan, or similar flatbread.
Nutrition Facts (per serving)
244
Calories
10g
Fat
34g
Carbs
6g
Protein
