baking potatoes, peeled 	3 large
	oil/clarified butter 		½ cup
	onions, chopped			2 large
	garlic chopped 			1 tblspn
	freshly grated ginger 		1 tblspn
	cumin seeds			½ tsp
	ground cumin 			2 ½ tblspn
	turmeric 			1 tspn
	ground coriander 		½ tblspn
	dried red pepper flakes 	½ tblspn
	tomatoes diced 			3
	water 				2 to 3 cups
	salt 				1 tblspn
	fresh/frozen peas		2 cups
	fresh lime juice 		¼ cup
	fresh cilantro, chopped 	1 bunch

• Cut potatoes into ½ inch cubes. Place in a bowl and rinse with cold running water until water runs clear, to remove excess starch.
• Heat ¼ cup clarified butter in a saucepan over medium-high heat.
• Ad the jeera and cook till they crackle.
• Add onions and Saute until brown.
• Add garlic and ginger, and cook just long enough to release their aromas.
• Remove from heat and add cumin pdr, turmeric, coriander, and pepper flakes. Return pan to moderate heat and cook 12 minutes, stirring constantly.
• Add the cubed potatoes, sear and cook on low heat.
• Stir in tomatoes, water, and salt.
• Simmer, uncovered, until potatoes are soft, about 15 minutes. Add remaining ingredients and cook until peas are heated through.
• Check the salt and spices.
  
• Serve immediately with basmati rice and assorted chutneys and raita.

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