Pea and Potato Hotpot

The gentle flavours of this easy-to-prepare dish make it ideal for introducing spicy food to young children.

Serves 4
Preparation: 45 mins
Hands-on: 15 mins
Hands-free: 30 mins

Shortcut: Substitute frozen peas if fresh peas are unavailable

INGREDIENTS

2 tbsp ghee or unsalted butter
1 large onion, finely chopped
1 tbsp fresh ginger, grated
1 tbsp red mustard seeds
1/2 tsp cumin seeds
1/2 tsp saffron
1/2 tsp chili powder (use 1/4 tsp if really sensative to chilli)
1 1/2 tsp of Salt
4 medium (500g) potatoes, peeled and finely chopped.
3/4 cup (180 mL) stock
1 cup (200g) fresh green peas, shelled.

INSTRUCTIONS

Heat ghee or butter in heavy saucepan; saute onion, ginger, mustard and cummin seeds until onion is golden.
Add saffron, chilli powder and salt.
Stir in potatoes; cook for a few minutes
Add stock. Cover; cook on low heat for 25-30 minutes.
Add peas about 5 minutes before serving, to heat through.
Serve with rice.

Enjoy!