Serves 4 – 30 mins
Ingredients
3tbs of flavourless Oil
1/2 tsp of brown mustard seeds
1/2 tsp of whole cumin seed
1 whole dried chilli broken into small pieces
500gm of small waxy pototes parboiled for about 10 minutes and chopped into chunks
1/2 tsp of cayenne pepper of chilli powder
1 tsp of both ground cumin and coriander
300gms of frozen peas( if defrosted great, if not just throw them in when needed)
Salt and Sugar to taste
2 or 3 tomatoes cored and chopped into strips
Method
Step One
Pour oil into medium sized lidded pan and set over medium/high heat. As soon as oil is hot throw in mustard seeds, dried chilli and whole cumin seeds.
Step Two
As soon as the mustard seeds start to pop add in the potatoes and fry until a little brown on the edges – about 5-8 minutes.
Step Three
Add in the cayenne pepper, ground cumin, coriander turmeric and stir – then add in the peas. Stir a few times and top up with around 250-300mls of water and the salt.
Step Four
Bring to the boil, cover and reduce heat cook for about 15 minutes. Take off the lid and add the tomatoes and salt/sugar if required. Simmer for another 10 minutes to reduce liquid and then serve.