Serves 2
Ingredients
¼ Tsp Asafoetida
¼ Tsp Chilli powder
¼ Tsp Amchoor
½ Tsp Turmeric
½ Tsp Garlic salt
1 Medium onion, finely chopped (s)
1 Tsp Turmeric + ½ Tsp Turmeric
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Garam masala
**1 Tbsp. Garlic/Ginger paste
2 Chillies, sliced & de-seeded (s)
2 bay leaves
*50g Frozen peas (p) (f)
100mL water
200mL Passata (s)
250g Small potatoes, sliced in half
Fresh coriander
* Frozen peas
** Or use separate ginger & garlic
Method
Boil the potatoes for 8-10 mins, drain, then in a frying pan sprayed with frylight, cook the potatoes for 5 mins, add 1tsp of the turmeric & continue to cook until the potatoes are coated then set aside.
In a large frying pan, sprayed with frylight, cook the bay leaf, asafoetida, onion & garlic/ginger paste for 5 mins, add the chilli powder, cumin, coriander, Amchoor, turmeric, garlic salt, cook for a few minutes, add the passata, chillies, water & the pre-cooked potato, cover & simmer for about 10 mins, add peas if you like them, garam masala cook for a few minutes to heat the peas up, garnish with the fresh coriander.
