Instructions: Fried Masala: In heavy skillet or saucepan over medium heat, combine all of the seeds. Shake pan until seeds are toasted or begin to pop. (Unless seeds are very fresh they may not pop; do not allow to scorch.) Grind spices in spice grinder or with mortar and pestle.

In heavy skillet, heat butter over low heat; cook onion and ground spices until onion is very soft, about 15 minutes. Stir in turmeric, pepper and card- amom. (Fried masala can be covered and refrigerated for several days. Re- heat before continuing recipe.)

Curry: Increase; heat to medium and stir potatoes and water into fried masala; cook covered until potatoes have turned yellow from the turmeric, about 10 minutes. Add tomato juice and salt; simmer, covered, until potatoes are tender, about 5 minutes. Stir in peas; cook until peas are tender, about 5 minutes.

Serve immediately with rice. For a more mellow flavor, let cool; reheat over low heat.

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