Dice the sweet potato into ¼ inch cubes. Add the sweet potato pieces and water to a medium sized pot.
Heat over high heat for 5 minutes.
Meanwhile, wash the rice until the water runs clear. Set aside.
Cut off the dark green tops of the green onions. Discard the light green and white portions for this recipe. Dice the dark green portions. Set aside.
Use a mortar and pestle to bruise the cumin seeds. Set aside.
After the sweet potato pieces have been cooking for 5 minutes, turn the heat down to medium-high. Add the peas, rice, green onions, cumin seed, oil, salt, turmeric, garam masala, ginger, and ajwain. Stir.
When the rice is at a boil again, put the lid on the pot and turn the heat to low.
Cook for an additional 13 – 15 minutes. The water should be completely absorbed.
Remove the pot from heat. “Fluff” or stir the rice with a fork. Put the lid back on, and let the rice sit for 5 minutes.
Serve with saag paneer (ETP recipe).
Serve with tamarind chutney (ETP recipe) or mint chutney (ETP recipe).
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