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Cut the potatoes into 3/4 inch cubes. Heat the mustard seeds in a dry pan
until they start to pop. Add the oil, onions, garlic and ginger; cook, stirring, until soft. Add the turmeric, salt, pepper, chili, cumin, garam masala, and potatoes. Stir until potatoes are coated. Add water and simmer, covered, for 15-20 minutes or until potatoes are just tender, stirring occasionally. Add the peas, stir, and simmer for another 3-5 minutes or until potatoes are cooked through and liquid is absorbed. Stir in mint, and serve. |