September 20, 2005
Mustard Seed Potatoes with Carrots and Peas
4 potatoes, boilled then diced
1 onion, diced
1 shallot, diced
1 cup carrots, diced
1 cup frozen peas
2 tablespoons oil
1 tablespoon mustard seeds
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon garam masala
pinch sugar
Directions:
In a large shallow pan, roast pepper flakes and mustard seeds in oil until mustard seeds begin to pop. Add onions and shallots and saute until translucent. Add peas and carrots. Cover and cook 5-10 minutes or until soft. Add salt, sugar and potatoes, cover and saute 5 more minutes.
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