Potato Pea Curry

Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.

Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.

Add the garlic and ginger , and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin , turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes , chicken stock or water, and salt.

Simmer , uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.