Peas and potato curry

This dish is a snap. It takes less then ten minutes to put together.

You will need

2 large potatoes cooked in the pressure cooker (usually 2 releases of steam should cook them completely) Remove skin and set aside.
1/2 cup of frozen peas
1/2 onion sliced thin
3 curry leaves washed
1 tsp of black mustard seed, fenugreek seed and urad dhal
1 tsp Sambar powder (Indian Store)
salt to taste
cilantro for garnish
 1 tbsp oil

Method: Cook the potatoes, remove skins and set aside. In a deep pan, Fry onions until soft. Add the mustard, fenugreek seeds, urad dhal and curry leaves and fry covered until the mustard pops. Do not allow them to burn. Add the potato and smash it against the side of the pan . Add salt and the sambar powder. Add the peas. Cook covered for two minutes, or until the potato browns a little. Remove from the stove, garnish with cilantro. Serve hot with rice, pita, roti or naan.

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