Instructions: Boil the potatoes in salted water to cover in a medium saucepan until cooked through but still firm, about 15 to 20 minutes. Drain the potatoes in a colander.

While the potatoes are cooking, toast the coriander, cumin and curry in a small skillet over moderately-high heat, shaking the pan, until aromatic, about 2 minutes.

Heat the vegetable oil in a large skillet over moderate heat until hot but not smoking. Add the chilies, ginger, cilantro stems and roots, black mustard seeds, turmeric, and toasted spice mixture. Cook, stirring, until mustard seeds pop, about 3 minutes. Stir in the tomatoes and salt, combine well, and cook, stirring, until the tomatoes release their liquid and begin to form a sauce, about 3 minutes.

Add the potatoes and cook gently for 3 minutes. Add the peas, and cook for 3 minutes. Sprinkle with lemon juice, garnish with fresh cilantro leaves, and serve immediately.

This recipe yields 6 side dish servings.

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