1 1/2 tsp. cumin seeds
2 T. vegetable oil
2 large garlic cloves, minced
1 (1/2") piece fresh ginger, peeled and minced
1/4 tsp. salt or to taste
1/4 tsp. ground turmeric
pinch cayenne pepper or to taste
3 large red potatoes, scrubbed and cut in 1" pieces
1 c. chicken or vegetable broth
10 oz. package frozen baby peas, thawed
2 T. minced fresh cilantro
2 to 3 tsp. lemon juice

Toast cumin seeds in small dry skillet over medium heat 3 minutes or until
brown and fragrant. Set aside. Heat oil in nonstick skillet over medium
heat. Add garlic, ginger salt, turmeric, and cayenne. Cook 2 minutes or
until heated through, stirring gently. Add potatoes and mix until potatoes
are coated. Cook about 5 minutes. Stir in broth. Bring to boil and reduce
heat. Simmer, covered, about 10 minutes or until potatoes are tender. (Dish
may be prepared to this point and held at room temperature for several
hours.) Add peas and toasted cumin seeds. Cook over medium heat, stirring
gently, until sauce has thickened and mixture has heated through, about 5
minutes. Mix in cilantro and lemon juice. Adjust seasonings and serve hot.