Potato and Pea Curry Wraps

From curry

I began making this recipe about 10 years ago. Unfortunately, I can't remember the book it is based on and now consider it a "family" recipe!

Make this and your kitchen will smell heavenly and you will impress your vegetarian friends! Serve this with mango chutney - either inside the wrap or on the side so you can spoon it on top with each bite. Definitely not for low carb diets! For those not familiar with garam masala - it's an Indian spice mix of cumin, coriander, cardamon, cloves and cinnamon.

Ingredients
1.5 lbs potatoes
2 tbsp vegetable oil
2 tsp mustard seeds
2 medium onions, chopped
4 cloves garlic, crushed
1 tbsp freshly grated ginger
1 tsp tumeric
1 tsp garam masala
1 tsp cumin
1/2 cayenne
1/2 tsp salt
1/2 water
1 cup peas
2 tbsp cilantro
4 large soft tortillas
mango chutney - optional (but really good)

What to do

1. Cut potatoes into 1-inch cubes (don't peel them unless you want them that way).
2. Heat oil in large skillet.
3. Add mustard seeds and cook till they start to jump and pop.
4. Add the onions, garlic and ginger. Cook with low heat till soft. Stir frequently.
5. Add the tumeric, cayenne, cumin, garam masala, salt and potatoes.
6. Stir for a minute or two until everything is nicely mixed.
7. Add water. Stir. Cover.
8. Simmer for 15-20 minutes until potatoes are cooked and tender.
9. Add the peas, cover pan and cook for another 5 minutes or so.
10. Mix in cilantro.
11. I like to mash up the mixture just a little - but up to you!
12. Wrap tortillas in foil and heat for 5-8 minutes in oven at 350 degrees. OR microwave for 10-20 seconds.
13. Divide potato mixture into tortillas.
14. Add some mango chutney and cilantro if desired inside the wrap or on the side.
15. Wrap like a burrito. If you need instructions on wrapping look here:http://www.ehow.com/how_5327072_wrap-perfect-burrito.html
16. Enjoy!