This recipe is an Indian style recipe. You can use other veggies if you like. Sometimes I substitute spinach and/or zucchini for the peas.

5-6	Medium	Potatoes, cut into cubes
1	Cup	Frozen peas
1/2 to 3/4	Cup	Yogurt or sour cream
1/2 to 3/4	Tbsp.	Ginger, minced
1/4	Tsp.	Cayenne pepper or paprika
5	Tbsp.	Oil (seseme oil if available)
3	Tbsp.	Seseme seeds
1	Tsp.	Black mustard seeds
1/2	Tsp.	Cumin seeds
1/2	Tsp.	Salt
1	Tbsp.	Fresh lemon juice
2	Tbsps.	Fresh coriander, cilantro or parsley

• Boil or steam the potatoes until they are fork tender.
• Cook peas according to package directions and set aside.
• Drain potatoes and place in a mixing bowl.
• Add the yogurt (or sour cream), ginger, cayenne or paprika, and gently fold to coat the potatoes with seasoned yogurt.
• Set aside for 1/2 to 3 hours.
• Heat oil in a heavy 10-12 inch frying pan over moderate heat. When hot but not smoking, add sesame seeds, mustard seeds, and cumin seeds. When the seeds begin to pop, add the potatoes, salt and cooked peas and fry for 3-5 minutes until potatoes begin to brown.
• Sprinkle with lemon juice and fresh herbs before serving.