Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         jalapeno green chile -- minced
   2      cloves        garlic, fresh -- minced
     1/2  inch          ginger root, fresh -- minced
   1      tablespoon    cumin seeds
   1      tablespoon    black mustard seeds
   1      tablespoon    corriander seeds
   4      tablespoons   ghee (clairified butter) or oil
   4      medium        potatoes -- diced
   1      medium        cauliflower -- cut into florets
   1      package       frozen green peas
   2      medium        tomatoes, fresh -- diced
     1/2  teaspoon      turmeric
   2      teaspoons     coriander seeds
     1/2  teaspoon      garam masala
   1      tablespoon    salt
   3      tablespoons   coriander (cilantro) fresh -- coarsely chopped

Preparation:

Boil the potatoes and the cauliflower until almost done. Do not overcook the potatoes. Place mustard, corriander and cumin seeds in a hot pan, cover and roast for a minute or so. Do not burn. Place roasted seeds with salt, turmeric and garam masala in spice grinder and grind to a powder. Add the ghee or oil to a large tava or wok and heat. Add chilies, ginger and garlic to hot oil and stir for a minute or so. Add the potatoes, peas and cauliflower. Fry for 4 minutes or so. Add the tomatoes and the spice mixture. Mix gently being careful not to break up potatoes. Cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with fresh coriander and serve.