sukha aloo-mutter: potatoes and peas (dry)

This dish has many variations and can be used in quite a few ways: when made dry enough (no gravy), this dish can be used as filling for samosa; or, as a filling for sandwiches when using a sandwich-maker.

This is my favorite travel food- while on a road trip, or back in the days when I enjoyed overnight train rides.

Can be served with naan, or plain basmati rice with some rasam.

Ingredients
3 medium potatoes, peeled and diced
2 cups frozen peas, thawed
1 medium yellow onion, finely diced
2 Tbsp oil
a pinch each of mustard seeds and cumin seeds for tempering
2 Tbsp chopped cilantro for garnish
1 tsp turmeric powder
1 tsp brown sugar
1 Tbsp lemon juice
1 Tbsp fresh grated ginger
3-4 cloves of garlic, crushed (optional)
1 Tbsp finely chopped green chilies (optional)
salt to taste

Preparation

1. cook the potatoes in the microwave with some water till they are almost done; drain the water, pat the potatoes dry and set aside
2. heat the oil in a pan, add the tempering, cover with a screen lid as mustard seeds will spatter
3. when mustard seeds are done popping, add the ginger, garlic and chilies, sautee for about 10-15 seconds
4. add the onions and sautee till it turns translucent
5. add the potatoes and peas, turmeric, salt, brown sugar, stir well, cover and cook till they are done
6. off heat, stir in the lemon juice and garnish with cilantro