Potato and Pea Curry

Serves 4-6

3 Tb corn or peanut oil
1/2 tsp brown mustard seeds
1/2 tsp whole cumin seeds
1/2 tsp whole, dried, hot red chillies
generous pinch of asafetida
450g boiling potatoes, peeled and cut into chunks
1 tsp ground cumin
1 tsp ground coriander
1 /4 tsp ground tumeric
1 tsp sugar
285g frozen peas, defrosted
1.5 tsp salt
3 medium tomatoes, grated on the coarse side of the grater

Pour the oil into a medium, lidded pan and set over a medium-high heat.

When the oil is hot, throw in the mustard seeds, cumin seeds, chillies and asafetida.
As soon as the mustard seeds begin to pop, a matter of seconds, add the potatoes.
Stir and fry until the potatoes brown a little.

Now add the cayenne pepper, cumin, coriander, tumeric and sugar.

Stir once or twice and put in the peas. Stir a few times, then add 250ml water and 1 tsp salt.

Bring to the boil, cover, reduce the heat to low and cook gently for 15 minutes.
Stir in the grated tomatoes and remaining salt.
Simmer gently, uncovered, for a further 10 minutes.

Grublover comment
Jess, Eve and I made this the other day but 10x the recipe for a party. It was a great success and tasted delicious but it was a bit watery - I would suggest adding 1/4 cup water and see how it goes, then add more if needed. It is not a dry curry, but you don’t want it to be watery either.