Potatoes and Peas (Aloo Mattar)

The English name is just too plain for such a delicious dish!  The flavours are subtle and light, with the tomato bringing a welcome freshness.  A perfect side dish.  The recipe is from the blog site, Taking on Magazines One at a Time with the Mom Chef.

Ingredients
4-5 medium red potatoes boiled until just tender
1/2 cup defrosted peas
1 small onion peeled and sliced very thinly
1 teaspoon cumin seeds
1 teaspoon mustard seeds
juice from 1/2 a lemon
1/4 teaspoon red chili powder
3/4 teaspoon turmeric
2 tablespoons olive oil
salt to taste
cilantro leaves (to taste), I used dried.
1 tomato chopped

Directions
Cut the boiled potatoes into medium-sized cubes

Add oil to a non-stick frying pan.  Heat until very hot, then add the mustard seeds and cover the pan.

When the mustard seeds start to pop, remove the lid and add the cumin seeds and onions.  Fry on medium heat until the onions begin to soften.

Add the chili powder and the the turmeric and fry for a minute, then add the potatoes.

Mix well and add salt to taste.

Add peas and tomatoes and sprinkle with lemon juice and coriander leaves.

Lower heat and cover the pan for approximately 5 minutes.