Potato and Pea Dry Curry

Yield: 6 servings

• 1 lb. potatoes
• 1 lb. fresh peas in the pod
• 2 Tabl. oil/margarine
• 1 1/2 teas. panch phora
• 1 lg. onion, finely chopped
• 2 Tabl. chopped fresh mint or coriander leaves
• 1 teas. finely grated fresh ginger
• 1 teas. ground turmeric
• 1 1/2 teas salt
• 1/2 teas. chilli powder, opt.
• 1/3 cup hot water
• 1 teas. garam masala
• 1 tabl. lemon juice

Heat the oil/margarine and fry the panch phora on low heat until seeds start to brown, add onion and fry gently until onion is soft and starts to color. Add chopped herbs and grated ginger and fry for a few seconds, stirring.

Add potatoes and peas, stir well and springle with hot water. Turn heat very low, cover saucepan tightly and cook for 20 min., shaking pan occasionally. Sprinkle with garam masala and lemon juice, replace cover and cook for a further 10 min. Serve hot with rice or chapatis.