| 4 Tbs ghee, butter, or oil (add a touch more salt if using oil) 1 onion, chopped 1 bay leaf, broken ½ tsp ground black pepper 1–2 green capsicums, chopped 1 chili or chili powder (to taste) 3–4 cloves garlic 5 cm piece of root ginger, chopped (or grated whilst frozen) 2 tsp salt ½ tsp turmeric roughly 500 gms potatoes or a mixture of potatoes and other vegetables ½ cauliflower—in flowerets (or a substitute vegetable) 1–2 cups peas 2 Tbs ground coriander 6 spring onions (opt.) 1 Tbs cumin |
-Heat butter and fry onion until golden brown. Add bay leaf, black pepper, capsicum, chili, garlic, ginger, salt, and turmeric;
-Stir in potatoes and fry briefly;
-Add remaining ingredients and approximately ¾ cup of hot water;
-Cook gently until vegetables are tender (add peas last) and most of the moisture is absorbed. Serve on some nice, chewy, nutty brown rice.