Spiced Bombay Potatoes & Peas

Ingredients

• 2 tsp vegetable oil
• 1/2 tsp cumin seeds
• 1 tsp mustard seeds
• 1 whole red onion, small (chopped)
• 1 whole tomato, large
• 7 cloves garlic cloves
• 1 inch fresh ginger (chopped)
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne or red chilli powder (or to taste)
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp homemade garam masala
• 3 whole potatoes, medium (chopped into 1/2 inch pieces)
• 3/4 tsp salt (more as needed)
• 1 cup water (plus more if needed)
• 1 cup peas, fresh or frozen
• 1/4 cup fresh cilantro (chopped)
• 1/2 tsp lemon juice (if needed)

Instructions

1. 1

   Heat oil in a large skillet over medium heat. When the oil is hot, add cumin and mustard seeds. Cook until the cumin seeds change color.

2. 2

   Add onions, mix and cook until translucent, 5 to 6 minutes.

3. 3

   Meanwhile, blend the tomato, garlic and ginger into a coarse puree.

4. 4

   Add the tomato puree and spices to the pan. Cook until the puree thickens and garlic smells roasted, 5 to 6 minutes.

5. 5

   Add the potatoes, salt and water. Cover and cook for 10 to 11 minutes.

6. 6

   Add the peas, taste and adjust salt and spice. Reduce heat to medium-low. Simmer for another 10 to 12 minutes or until the potatoes are cooked to preference. Add water if the potatoes start to stick or if you prefer more curry.

7. 7

   Mix in the cilantro. Add some lemon juice if needed. Taste and adjust salt and spice. Mix in. Serve hot.

8. 8

   If making this with boiled potatoes: Add cooked potatoes, salt, 1/4 cup water and peas at step 5, cover and cook for 5 minutes. Stir in the cilantro and serve.

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