Indian Rice and Potatoes

3 Tablespoons Yogurt
2 Tablespoons minced fresh Cilantro
1 teaspoon Ginger, peeled and minced
2 cloves Garlic
1/2 teaspoon Cayenne Pepper
1/4 cup Coconut Flakes

2 medium Potatoes, peeled and cut into sticks

3 Tablespoons Oil

1 Onion, thinly sliced
6 Whole Cloves
1 Cinnamon Stick
1 Bay Leaf
1 1/2 teaspoons Cumin Seeds
1 cup Rice
1/2 teaspoon Turmeric
1 teaspoon Light Brown Sugar
1 teaspoon Salt
1 teaspoon Lime Juice
2 cups water
1/2 cup frozen Peas

1 Tablespoon Butter

Combine yogurt, cilantro, ginger, garlic, cayenne pepper, and coconut in a small bowl. Add potatoes, stir well, and allow to marinate for a few minutes. 

Heat oil in large pan, and add Onions, cloves, cinnamon stick, bay leaf, and cumin seeds. Cook for 1-2 minutes, until cumin turns brown. Add potato and yogurt mixture, and cook for 15 minutes, stirring occasionally. 

Once potatoes are nicely browned, add rice, and cook for another minute or two. Add turmeric, brown sugar, salt, lime juice, and water. Bring to a boil, cover with lid, and lower heat to a simmer. Cook, undisturbed, for 15 minutes. 

Add peas to pot, and do not stir in. Cover with lid and cook an additional 5 minutes. Remove lid, and fluff with fork. Remove from heat, and stir in butter.