Potato And Pea Curry

• 1 1/2 lbs potatoes, peeled
• 2 teaspoons brown mustard seeds
• 2 tablespoons ghee (or oil)
• 2 onions, sliced
• 2 garlic cloves, crushed
• 2 teaspoons fresh ginger, grated
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 cup water
• 2/3 cup frozen peas
• salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped

1. Cut potatoes into 3/4 inch cubes. Heat the mustard seeds in dry pan until they start to pop. Add ghee, onions, garlic and ginger; cook, stirring until soft. Add turmeric, salt, pepper, chili, cumin, garam masala and potatoes. Stir until potatoes are coated. Add water and simmer, covered, for 15-20 minutes or until potatoes are just tender; stir occasionally. Add peas and stir. Simmer, covered, for 3-5 minutes or until potatoes are cooked through and liquid is absorbed. Add cilantro and stir.

potatoes, brown mustard seeds, ghee, onions, garlic, fresh ginger, turmeric, chili powder, ground cumin, garam masala, water, frozen peas, salt, fresh cilantro

Taken from www.food.com/recipe/potato-and-pea-curry-466090 (may not work)