Zimikand-Matar
Equipment
- Pan
- Heavy-based Pan
- Slotted spoon
Ingredients
- 500 g Indian yam peeled and cut into large pieces
- 180 g Ghee (3/4 cup)
- Asafoetida pinch of
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric ground
- 1/2 teaspoon ` Chilli powder
- 1 teaspoon Coriander seeds ground
- 1 teaspoon Salt
- 2 Tomatoes chopped
- 1 kg Peas (7 cups), shelled if fresh
- 125 ml Natural (plain) yoghurt (1/2 cup), whisked
- 1 teaspoon Garam Masala
- 1/2 teaspoon Amchoor
Instructions
- Cook the yam in a large pan of boiling water for about 10 minutes, or until tender. Drain and cut into 4-cm / 1 1/2-inch cubes.
- Heat the ghee in a large, heavy-based pan over medium heat, add the yam and fry for about 5 minutes, or until golden. Remove with a slotted spoon and set aside.
- Add the asafoetida and cumin seeds to the pan and stir-fry for 1-2 minutes. Stir in the turmeric, chilli powder, coriander, salt, and tomatoes and cook for a further 2-3 minutes.
- Add the fried yam and peas, then pour in 250ml / 8fl oz (1 cup) water, reduce the heat to low, cover, and cook, stirring occasionally, for 15-20 minutes, or until the vegetables are tender.
- Add the yoghurt, garam masala, and amchoor and, cook for a further 10 minutes.
Nutrition
Sodium: 2537mgCalcium: 546mgVitamin C: 521mgVitamin A: 11256IUSugar: 72gFiber: 77gPotassium: 7414mgCholesterol: 477mgCalories: 3134kcalSaturated Fat: 115gFat: 190gProtein: 70gCarbohydrates: 305gIron: 20mg
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