4 (1.25 pounds, boiled and cooled) potato, russet
2 Tablespoon(s) or vegetable oil ghee
1 Teaspoon(s) cumin seeds
1/2 Teaspoon(s) ground cumin
1/2 Teaspoon(s) or regular Paprika, smoked Spanish
1 Tomato sauce, 16oz. can
1 minced with seeds chilies, green
3/4 Cup(s) finely chopped (including stems) cilantro
1 1/2 Cup(s) thawed peas, frozen
2 Cup(s) water
1 Teaspoon(s) Fenugreek leaves, dried
1/4 Teaspoon(s) garam masala
1. In a medium saucepan, boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut into 1/2-inch pieces.
2. Heat the ghee in a medium saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander, cumin, paprika, and salt, then mix in the tomato sauce, green chile peppers, and half the cilantro, and cook, stirring occasionally, until it thickens considerably, 10 to 12 minutes.
3. Reduce the heat to low, add the potatoes and peas, and cook, stirring occasionally, about 5 minutes. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is thick, about 5 minutes.
4. Mix in the remaining cilantro and fenugreek leaves, and cook 5 more minutes over low heat, stirring occasionally. Transfer to a serving dish, sprinkle the garam masala on top, and serve.