Potato and pea curry

Ingredients for 4 servings:

• 750 g potatoes
• 2 tsp mustard seeds, brown
• 2 tbsp ghee or clarified butter
• 2 medium-sized onions, cut into rings
• 2 garlic cloves, crushed
• 2 tsp fresh ginger, grated
• 1 tsp ground turmeric
• ½ tsp chili powder
• 1 tsp cumin, ground
• 1 tsp spice mix (Garam Masala)
• 125 ml water
• 100 g peas
• 2 tbsp mint, fresh, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a curry without yogurt and coconut milk

Peel and dice the potatoes. Roast the mustard seeds in a large pot over medium heat without any fat until they begin to pop. Add the ghee or clarified butter, onions, garlic, and ginger and fry until the onions are translucent. Add the turmeric, chili powder, cumin, garam masala, and the potatoes. Stir until the potatoes are coated with the spices. Add the water. Stir occasionally and cook until the potatoes are tender. Add the peas and mix. Season with salt and pepper. Cover and simmer for another 3-5 minutes. The potatoes should be tender and have absorbed the liquid. Stir in the chopped mint and serve.