Quick and easy with very little ingredients as long as you have a collection of Indian spices at hand.
We eat this without bread or rice as the potatoes provide enough carbs.
This recipe serves 2
4 green cardamon pods
1 cinnamon stick
3/4 tsp black mustard seeds
5 large tomatoes (if you don’t like the skins boil a kettle of water, slit the skins of the tomatoes and pour over the boiling water in a bowl. Leave it for 5 mins and you should be able to peel them easily).
1/2 tsp chilli powder
1/4 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp salt
1 clove garlic crushed
1/2 tsp grated ginger
2 cups frozen peas
4 peeled and cooked quartered waxy potatoes
fresh coriander to garnish
Toast the mustard seeds, cardamom, cloves and cinnamon in a hot dry pan for a few minutes until fragrant.
Add the garlic and ginger and let them cook for 1 minute.
Add the peeled/unpeeled chopped tomatoes, a cup of water, salt and the rest of the spices.
Let this simmer while you cook the potatoes for 10 minutes – make sure the potatoes are not too soft so pull them out as they are just cooked.
Add the potatoes to the pan of tomatoes and spices. Add a little more water if necessary. It depends on the size of your tomatoes.
After 5 minutes add the peas. Once the peas are cooked you are ready to go!