Contributed by (Recipe adapted from “Asian Recipes Online” at www.asianrecipesonline.com)

Ingredients

3 C Potatoes
2 tsp brown Mustard seeds
2 Tbs Ghee
2 medium sliced Onions
2 cloves crushed Garlic
2 tsp grated fresh Ginger
1 teaspoon ground Turmeric
1/2 teaspoon Chili powder
1 tsp ground Cumin
1 tsp Garam masala
1/2 C Water
2/3 C Peas
2 Tbs chopped fresh Mint

Instructions

Peel the potatoes and cut them into small cubes. Place the mustard seeds in a large dry pan and cook over medium heat until the seeds start to pop. Add the ghee, onion, garlic and ginger, and cook, stirring, until the onion is soft. Add the turmeric, chili powder, cumin, garam masala and potato. Stir until the potato is coated. Add the water, cover and simmer for about 15 to 20 minutes, or until the potato is just tender, stirring occasionally.
Add the peas and stir until combined. Season with salt and pepper to taste. Simmer, covered, for a further 3 to 5 minutes, or until the potato is cooked through and the liquid is absorbed. Stir in the mint and serve with rice.

Read more recipes