Heat the ghee in a skillet over medium heat. Mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Add potatoes, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often.
Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
Mix the yogurt and peas into the saucepan. Continue cooking until heated through.
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|Serving Size: 1 Serving (357g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 67 (26%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 19.2mg||6 %|
|Sodium 105.5mg||4 %|
|Potassium 1040.1mg||27 %|
|Total Carbohydrate 42.8g||13 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 37.2g|
|Protein 7.5g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 262
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