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1 tablespoon oil
1/2 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
1/2 teaspoon salt to taste
1/2 teaspoon turmeric
1/2 teaspoon kashmiri chili powder
1/4 teaspoon black pepper
2 medium red potatoes cut into cubes (approx. 2 cups)
2 1/2-3 cups carrot tops packed
1 1/4 cup water
1 cup carrots sliced
Heat oil 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 1/4 cup water and the sliced carrots,
cover and cook for 2-3 more minutes. Serve.
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