Aloo Matar Rasedaa - Indian Curried Potatoes and Peas

• 2 lbs (.9 kg). small potatoes, halved
• 1/2 tsp (2 ml) salt
• 1-1/2 tsp (7 ml) turmeric
• 1-1/2 tsp (7 ml) cumin
• 2 pinches chili powder
• 1 tsp (5 ml) cumin seeds
• 4 tbsp (60 ml) ghee (or melted butter or oil)
• 1-3/4 cups (425 ml) chopped tomatoes
• 1 cup (225 ml) frozen peas, thawed

1. Parboil potatoes in lightly salted water and set aside (almost cooked but not quite).
2. Heat ghee or oil in large skillet and saute all the seasonings.
3. Add potatoes to skillet and stir to coat with all the spices.
4. Add tomatoes and simmer until potatoes are tender - about twenty minutes.
5. Stir in peas and cook five minutes longer.
6. Serve hot.

salt, turmeric, cumin, chili powder, cumin seeds, ghee, tomatoes, frozen peas

Taken from online-cookbook.com/goto/cook/rpage/000A5D (may not work)