Serves: 4
Total Calories: 176

2 tablespoons peanut oil
5 fresh green chili peppers, such as serrano (puncture skin to prevent bursting)
1 teaspoon cumin seeds
1 tablespoon peeled minced fresh ginger
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
2 small red potatoes, white potatoes, or Yukon gold potatoes, cut into wedges
1 head small cauliflower, trimmed and cut into 1-inch forets, soft stems cut into 1/2-inch pieces
1 cup shelled fresh peas or frozen peas, thawed
2 to 4 tablespoons water
1 large red bell pepper, finely chopped
1/4 cup finely chopped fresh cilantro, including soft stems
1/2 teaspoon mango powder
1/4 teaspoon Garam Masala

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the green chili peppers, stirring, about 30 seconds. Add the cumin and ginger they should sizzle upon contact with the hot oil.

2. Quickly add the coriander, cumin, and turmeric, then mix in the potatoes, cauliflower, peas, and 2 tablespoons water. Cover the pan and cook, over high heat the first 2 to 3 minutes, and then over medium-low heat, stirring occasionally, until the potatoes are soft, 20 to 25 minutes. Stir carefully, and add more water, if needed.

3. During the last 5 minutes, mix in the red bell pepper, cilantro, and mango powder. Transfer to a serving dish, sprinkle the garam masla on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 176
Calories from Fat: 63

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