Curried Potatoes with Peas (Curry Dish 2)

Here's a yummy veggie curry dish that you can't go wrong with.  As with the Molee, this is not a super spicy dish, considerate it a baseline recipe.  Will give you a nice curried flavor, but if you want to make it a little kickier, play around with the spices.  A touch more chili powder and/or cumin will help notch up the heat level quite nicely.

Curried Potatoes with Peas

1-1/2 lbs potatoes, cut into bite-sized pieces
2 tsp yellow mustard seed
2 tbsp oil
2 medium onions, sliced
2 cloves garlic, crushed
2 tsp grated fresh ginger
1 tsp ground turmeric
1 tsp garam masala
1 tsp cumin
1/2 tsp chili powder
1/2-3/4 cup water
2/3 cup peas
2 tbsp chopped fresh mint

Peel potatoes and cut into small cubes.  Soak in water until ready to drain and use.

In a large dry pan, cook mustard seeds over medium heat until seeds start to pop.  They will literally start to pop up from the pan.

Add in oil, onion, garlic, and ginger. Cook it for 4-5 minutes, stirring occasionally, until the onion is softened and translucent.

Add turmeric, garam masala, chili powder, cumin, and potatoes (remember to drain them first). Stir until the  potato pieces are well-coated.

Add in 1/2 cup water, then cover and simmer for 15-20 minutes.  Stirring occasionally, simmer until potato is fork tender.  If needed, add more water and continue cooking while covered until done.

Mix in the peas. Cover and simmer for another 3-5 minutes or until potato is fully cooked and the liquid is all absorbed.

Stir in mint and it is ready to serve.