potato & pea curry

Makes 4-6 servings

1 lb Potatoes
1 lb Fresh peas in the pod
-or-
1 lb Frozen peas
2 Tbs Ghee
1-1/2 tsp Panch phora
1 Onion, minced
2 Tbs Fresh mint, chopped
1 tsp Ginger, finely grated
1 tsp Ground tumeric
1-1/2 tsp Salt
1/2 tsp Chili powder
1/4 Cup Hot water
1 tsp Garam masala
1 Tbs Lemon juice

Peel and dice the potatoes. Shell or thaw the peas. Heat the ghee in a large skillet or wok, then fry the panch phora until the seeds begin to brown. Add the minced onions to the skillet; stir-fry until onions soften and turn translucent.

Stir in the chopped mint and grated ginger.

Combine the ground tumeric, salt and chili powder in with the skillet/wok mixture. Stir well. Then add the potatoes and peas. Pour in the hot water and stir well.

Reduce heat, cover tightly and simmer for 20 minutes-- shaking the skillet or wok occasionally. Remove lid and sprinkle the garama masala and lemon juice into the skillet. Cover again and cook for another 10 minutes.