These potatoes are from south eastern India and are considered Bengali-style cuisine. They go great with baked fish and mushrooms.

Ingredients

* 3 Tbs. ghee
* 1 tsp. mustard seeds
* 1/2 tsp. cumin seeds
* pinch of ground fenugreek
* 1 lb. potatoes, cubed
* 4 Tbs. water
* 4 oz. peas
* 2 Tbs. black pepper
* 1 Tbs. fresh cilantro

Directions

Heat the ghee and fry the mustard seeds until they start to crackle. Add the cumin seeds and fenugreek and fry for 1 minute. Add the potatoes and fry for 4-5 minutes, until browned. Add the water, cover and simmer for 5 minutes. Add the peas and pepper and simmer, uncovered, until vegetables are tender. Serve garnished with cilantro.