Indian Potatoes, Tomatoes and Peas

• 1 pound tiny new potatoes
• 10 ounces onions, chopped
• 1/4 to 1/2 jalapeno pepper, finely minced
• 1 tablespoon canola oil
• 1/4 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 pound ripe tomatoes, coarsely cubed
• 10 ounces peas
• Salt to taste (optional)
• Freshly ground black pepper to taste
• 1 1/2 cups nonfat yogurt

1. Scrub potatoes and place in pot with water to cover.
2. Cover and boil about 17 minutes or until potatoes are tender.
3. (If tiny new potatoes are not available, buy large potatoes with thin skins.
4. Do not peel.
5. Cube them and cook.)
6. Heat the oil in a nonstick skillet.
7. Add the onions, jalapeno peppers, turmeric, cumin, ginger and coriander.
8. Saute until onions begin to brown.
9. Add the tomatoes and peas and cook until peas are heated through and tomatoes have given up their juices.
10. When the tiny new potatoes are cooked, drain and cut them in half or quarters and add to vegetables.
11. Season with salt, if desired, and pepper.
12. Stir to coat and serve with yogurt on the side.

potatoes, onions, jalapeno pepper, canola oil, ground turmeric, ground cumin, ground ginger, ground coriander, tomatoes, peas, salt, freshly ground black pepper, nonfat yogurt

Taken from cooking.nytimes.com/recipes/9199 (may not work)