Dry Potato and Pea Curry

Peel and chop the potatoes into cubes. Roast the mustard seeds in a hot dry pan until they start to pop. Add the oil, chopped onions, garlic, chilli, ginger, turmeric, cumin, coriander, garam masala and chilli powder, stirring for 1 min. Season with salt and pepper. Stir in the potatoes, add the water, cover and simmer for 15min. Add the peas and simmer for a further 5min. Buy this time, the liquid should have been absorbed. Stir in the mint and adjust the seasoning.