Potato and Pea Curry

• 750 g potatoes, peeled
• 2 teaspoons mustard seeds
• 2 tablespoons ghee or 2 tablespoons oil
• 2 onions, sliced
• 2 cloves garlic, crushed
• 2 teaspoons grated fresh ginger
• 1 teaspoon turmeric
• salt and pepper
• 12 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 12 cup water
• 23 cup fresh peas or 23 cup frozen peas
• 2 tablespoons chopped of fresh mint

1. Cut potatoes into 2 cm cubes.
2. Heat mustard seeds in a large pan until they start to pop.
3. Add ghee, onion, garlic and ginger; cook, stirring, until soft.
4. Add turmeric, salt, pepper, chilli, cumin, garam masala and potato.
5. Stir until potatoes are coated.
6. Add water; simmer, covered, 15-20 minutes, or until potato is just tender; stir occasionally.
7. Add peas, stir; simmer, covered, 3-5 minutes, or until potato is cooked and liquid is absorbed.
8. Stir in mint.
9. Garnish with parsley if desired.

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

Taken from www.food.com/recipe/potato-and-pea-curry-10168 (may not work)