Aloo Gajjar Potatoes and Carrots
1 teasp cumin seeds
2 potatoes, peeled and diced, about half an inch
3 carrots, peeled and diced
1 teasp chilli powder
1 teasp coriander
a little turmeric
juice of half a lemon
On high, heat the ghee in large frying pan and add the cumin seeds. As soon as they start to pop, add the potatoes and fry for a few minutes before adding the carrots. Stir in the spices and salt, stir for a couple of minutes and add a very little water before covering and cooking on very low heat until the vegetables are cooked.
I add frozen peas just before the end sometimes. Add the lemon juice, stir, serve.
This is one of the many recipes I use from Classic Indian Cuisine Rosemary Moon