You can also cook this on the stovetop if you prefer. For the cilantro chutney, use the entire bunch of cilantro, including the stems but not the roots.
Preheat oven to 425.
Wash and dice 1 lb. of potatoes.
Wash 2 or more Spring Onions. Cut the tops off and reserve for the chutney. Slice the bulbs and stems in half rounds.
Remove the strings from 1 C. Snap Peas and cut them into 2 or 3 pieces.
Toss the potatoes and onions with 2 T. ghee or olive oil plus 1 t. turmeric, 2 t. Garam Masala, and 2 t. black mustard seeds plus salt and pepper to taste. Arrange in a single layer in a cast iron skillet or pyrex roasting dish.
Roast until the potatoes are tender and nicely browned. One trick for browning: don’t turn the potatoes with a spatula but rather shake the pan vigorously ever 10-15 minutes; once they are browned they will move easily.
When the potatoes are done, add the peas to the pan and stir to combine. They should cook just from the heat of the pan.
Meanwhile, make the chutney: Cut the roots off 1 bunch of cilantro, then wash it and and place in a small food processor or blender with 2 T. lime juice, 1 small green chile, stem and seeds removed, and 3 T. of the onion leaves. Puree and then add salt to taste and a little sugar if needed.
Serve the chutney alongside the potatoes, or simply drizzle it over them before serving.