Curried Potatoes with Cauliflower and peas
Serves 6 , 30 minutes
2 tsp. ghee or melted butter
1 10- oz pkg. diced onions ( or 1 large onion chopped, 2 cups)
4 cloves garlic, minced (4 tsp.)
2 tsp. minced fresh ginger
1 1//2 cup tsp. curry powder
1 tsp. ground cumin
1 tsp. brown mustard seeds
1/2 tsp.ground turmeric
6 Yukon Gold Potatoes cut into 1/2 inch pieces
1 head cauliflower cored and cut into 1 inch pieces
1 tsp. sugar
1 cup frozen peas , thawed
1. Heat Ghee or butter in pressure cooker over medium heat. Add onions and cook 2-3 minutes, or until softened. Stir in garlic, ginger, curry powder, mustard seeds, and turmeric, and saute 2 minutes, add potatoes, cauliflower, sugar, and 1/2 cup water.
2. Close pressure cooker and bring up to high pressure, Cook 5 minutes.
3. Release pressure with with quick release button, or transfer pressure cooker to sink and run cold water over rim to release pressure.
4. Stir peas into cauliflower mixture, and season with salt and pepper if desired serve hot or room temperature.
Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian cuisines, traditional medicine, and religious rituals. Wikipedia)