Potato and Pea Curry with Tomato and Coriander


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

Preparation method

  1. 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.
  2. 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.
  3. 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.
  4. 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

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