6 medium russett potatoes
3 T. butter, melted
1 t. salt
1 t. cumin seeds
1/2 t. black mustard seeds
1 t. turmeric
1 t. ground coriander
1/2 t. cayenne pepper
2 c. water
1 c. plain yogurt
2/3 c. frozen peas that have been defrosted under running hot water

1. Peel the potatoes and dice them into cubes about 1/3" on each side
2. Heat the butter in a large 12" fry pan with lid over medium high heat. When the butter is hot, add the spices
3. Simmer for 2 - 3 minutes until the spices crackle
4. Add the potatoes and stir well so that they are covered with butter and spices
5. Continue cooking the potatoes for 5 - 10 minutes until some of the cubes are crisp
6. Add the water and lower the heat. simmer covered for about 25 - 30 minutes, giving an occasional stir
7. When the potatoes are tender, add the yogurt and the peas
8. Heat together for about 5 minutes and serve

Serves 4 - 6 people depending upon whether it is a side dish or main course