Indian Potaoes and Peas (Alu Mattar)

This recipe also comes from the Indian Cooking Class in Princeton I attended in 1981
just off the boat from the old country.

Ingredients:
Approx. 1 pound potatoes
Approx. 1 cup of peas (or thereabouts)
2 tbls. of olive oil
1 teaspoon panch phora (recipe given below)
1 onion, finely chopped
2 1/2 tablespoons of coriander finely chopped
1 tablespoon fresh mint, optional
1 teasp. turmeric
1 1/2 t salt
1/2 teaspoon cayenne powder
1/2 cup hot water
1 teaspoon garam masala
1 tablespoon lemon juice

Preparation:
Heat oil add the panch phora.
when mustard seeds in the panch phora start to pop, add the onions and frey stirring constantly until they are soft. Add fresh herbs, turmeric, salt and cayenne powder.
Add potatoes and peas, sprinkle with water and cover tightly. Cook over low heat for 20 min. or so. Shake pan occasionally so that the potatoes do not burn. Sprinkle with Garam Masala and lemon juice and cook until potatoes are tender.

Panch phora
Panch means 5 in Hindi. This is a combination of 5 aromatic seeds. These seeds are used
whole.
2 tablesps. black mustard seeds
2 tablespoons cumin seeds
2 tablespoons caraway seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds