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Ingredients :
750 g potatoes
2 teaspoons
brown mustard seeds
2 tablespoons
ghee
2 medium onions,
sliced
3 cloves garlic,
crushed
2 teaspoons fresh ginger, grated
1 teaspoon turmeric, ground
1 teaspoon chili powder
1 teaspoon cumin, ground
1 teaspoon garam masala
1/2 cup water
2/3 cup peas
2 tablespoons fresh mint, chopped finely
Salt and pepper to taste
Method :
Peel the potatoes before cutting them into
small cubes. Heat a large dry pan and fry the mustard seeds over
moderate heat until the seeds start to pop. Add the ghee, garlic, onion
and ginger. 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 minutes or until
the potato is just tender, stirring occasionally. Add peas and stir
until combined. Season with salt and pepper to taste. Cover and simmer
for a further 5 minutes, or until the potato is cooked through and the
liquid is absorbed. Stir in the mint and serve with white rice.
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