For the fried potatoes
- 1kg potatoes, peeled and cut into 3cm chunks
- 4 tbsp mustard oil or vegetable oil
- 1 tsp ground turmeric
For the sauce
- 3 tbsp vegetable oil
- 2 Indian bay leaves
- ¼ tsp asafoetida
- 1 medium onion finely chopped
- 6 garlic cloves, finely crushed
- 5cm fresh root ginger, finely grated
- 1 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp amchur (dried mango powder)
- ½ tsp ground turmeric
- ½ tsp salt
- 200g tomato passata
- 2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference
- 150g frozen peas
- 1 tsp garam masala
- handful chopped coriander leaves, to finish
- Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry for five minutes, or until golden-brown. Add the turmeric and fry for 30 seconds. Remove from the heat.
- For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
- Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.
- Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.
Courtesy Rick Stein