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Potato and Pea Curry

1 1/2 lbs. potatoes, peeled
2 tsp. mustard seeds, yellow or brown
2 tablespoons oil
2 onions, sliced
2 cloves garlic, crushed
2 tsp. grated fresh ginger
1 tsp. turmeric
salt and pepper
1/2 tsp. chili powder
1 tsp. ground cumin
1 tsp. garam masala
1/2 cup water
2/3 cup fresh or frozen peas
2 tablespoons fresh mint, chopped
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.