Ingredients

• 1kg/2lb 4oz potatoes
• peeled and cut into 3cm/1¼oz chunks
• 4 tbsp vegetable oil
• 1 tsp ground turmeric
• 3 tbsp vegetable oil
• 2 Indian bay leaves
• ¼ tsp asafoetida
• 1 medium onion
• very finely chopped
• 6 garlic cloves
• finely crushed
• 5cm/2in 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/7oz tomato passata
• 2 green chillies
• sliced lengthways into thin strips
• with or without seeds according to preference
• 150g/5½oz frozen peas
• 1 tsp garam masala
• handful chopped coriander leaves
• to finish

Directions

• 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 over a high heat for 5 minutes
• or until just starting to colour. 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.