Ingredients

• 500 gm. new potatoes, unpeeled or large potatoes, peeled

• 1 cup peas. I use frozen peas, but you can use fresh ones.

• 2 tbsp. cooking oil

• 1 tsp. cumin seeds or black mustard seeds or Panch Pooran

• A few curry leaves, added only when it is made with black mustard seed tarka.

• 1/2 inch piece of ginger

• 1/2 tsp. turmeric powder (you can omit turmeric powder in this dish)

• 1 tsp. of coriander powder

• 1/2 tsp. of chilli powder (according to taste)

• 1 green chilli, chopped (optional)

• Salt to taste

• 1/2 tsp. amchoor or dry mango powder or 1 tsp. lemon juice

• A bunch of coriander leaves (optional), chopped finely

Instructions

1. Peel and chop large potatoes into small, bite size pieces. If using new potatoes, there is no need to peel, simply halve them. Wash them well and leave in a bowl of water to stop discolouration.

2. Peel and grate or finely chop ginger.

3. Heat oil in a karahi or wok.

4. Add cumin/other seeds, allow them to crackle/splutter.

5. Add ginger (and chopped onion if used). Fry for a minute or two.

6. Add potatoes and peas, if using raw peas. Frozen peas should be added when potatoes are almost done.

7. Add all ground spices. Give a quick stir to coat vegetables.

8. Cook covered on low heat, until potatoes are nearly cooked. You may need to add a sprinkle of water now and then, but if you keep the heat low, it is usually not required.

9. If using frozen peas, add when potatoes are nearly cooked. Stir them in. Let them cook on low heat for 5 minutes or so, stirring a couple of time.

10. Adjust seasoning, add amchoor powder/lemon juice, gently stir in.

11. Add half coriander leaves and mix. Transfer to a serving bowl and sprinkle remaining coriander leaves.

12. Serve hot with Plain Paratha or Poori or as part of any Indian meal. They also make a good filling for toasted sandwiches, with or without some cheddar cheese.