4 tablespoons ghee
1 1/2 teaspoon cumin seeds
1 1/2teaspoon turmeric
2 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon mustard seed
1/2 teaspoon ground cayenne pepper
8 medium potatoes, peeled and diced
250ml water
250ml fresh cream
2/3 cup frozen green peas
Directions
1 Heat the ghee in a skillet over medium heat, and add in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee.
2 Cook 10-12 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 35 minutes, until potatoes are tender.
3 Add and mix the yogurt and peas into the saucepan. Continue cooking until heated through.
