Indian recipe from Molly Katzen’s cookbook

1 T butter
1 t mustard seeds
1/2 t caraway seeds
2 cloves garlic, crushed
1 T sesame seeds
1/2 t ground cumin
1/2 t tumeric
1/2 t ground cloves
pinch thyme
1/2 t salt
black and cayenne pepper
2 large potatoes, thinly sliced
1/2 C water (approx.)
1/4 C lemon juice
3 C peas
1 1/2 C large curd cottage cheese
In a large, heavy skillet, melt butter and add seeds, garlic, and all spices except salt and peppers. Cook stirring, over medium low heat for several minutes, until mustard and sesame seeds start to pop.
Add thinly sliced potato, along with salt and peppers. Keep heat med-low and stir potatoes until they are thoroughly coated with seasonings.
Add 1/2 cup of water and cover skillet. Let it cook, stirring occasionally, until potatoes are tender. (You might need to add small amounts of extra water to prevent sticking). Be careful not to let potatoes get mushy.
Add lemon juice, peas, and cottage cheese about 5-10 minutes before serving time. Stir well and keep heat fairly low.