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Potato Curry

  • 3 medium red potatoes
  • 1 cup frozen peas
  • 1/2 tsp coriander powder (dhana)
  • 1/2 tsp cumin powder (jeera) (you can buy dhana-jeera powder pre-mixed 50/50)
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp chili powder (mirchi)
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 1 1/2 tbsp vegetable or canola oil
  • 1/2 tsp cumin seed (whole)
  • 1/2 tsp black mustard seed (whole)
  • 1 tbsp tomato paste
  1. Wash, peel and cube 3 medium potatoes into 1 ½ inch cubes
  2. Heat 1 ½ tbs oil over medium high. Do not let it smoke
  3. To hot oil, add ½ tsp of cumin powder, ½ tsp cumin seed and ½ tsp mustard seed until they begin to crack in the oil
  4. When spices are cracking and popping, add diced potatoes and 1 cup frozen peas. Stir until vegetables are well covered by oil and spices
  5. Once combined add ½ tsp salt, ½ tsp turmeric powder, ½ tsp chilli powder. Stir in and then add 1 ½ cups water and cover over medium heat for 10-15 minutes
  6. When potatoes are cooked but not mushy, add 1 fresh diced tomato or 1 tbs tomato paste and 1 tsp sugar
  7. Cook for further 5 minutes
  8. Remove from heat and add fresh chopped coriander to garnish