Potato And Carrot Stew

• 2 potatoes - boiled and diced into cubes
• 1/4 cup chopped carrots
• 1/4 cup chopped onion
• 3-4 green chilies - slit at the end
• 1/2 tbsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1 cup boiled milk
• asofoetida - a pinch
• salt to taste
• 1 tsp mustard seeds
• 4 cloves
• 1/2 cinnamon stick
• 1 star anise
• 1 tbsp chopped coriander

1. Pressure cook potatoes with 1 cup water for 3-4 whistles. Remove from the heat and allow to cool.
2. Peel off the skin and dice into cubes. Heat oil in a pan or kadhai and tamper mustard seeds.
3. Add cloves, cinnamon, star anise and cumin seeds. Saute a while. Add chopped onions, green chilies and fry for 2 mins.
4. Add ginger-garlic paste and saute a while. Add diced potato cubes and chopped carrots.
5. Cook for few mins. Add turmeric powder, asofoetida and 3/4 cup water. Mix well. Add 1/4 cup water and cook it covered for 10 mins.
6. Add remaining milk and chopped coriander. Cook for another 5 mins and remove from the heat. Serve hot with aapam or pulao.

potatoes, carrots, onion, green chilies, gingergarlic, turmeric, cumin seeds, milk, asofoetida a, salt, seeds, cloves, cinnamon, anise, coriander

Taken from www.epicurious.com/recipes/member/views/potato-and-carrot-stew-51515091 (may not work)