AUTHOR’S NOTES

A classic simple dish with basic vegetables and pantry spices. 15 minutes or less of cooking time. Best enjoyed with roti or nan or as a sandwich filling. Trust me on that.

Important note, please do not substitute cumin powder for cumin seeds. You can always change up the vegetables, carrots with peas, cauliflower and peas. Have fun with it.

INGREDIENTS

2-3 large sized potatoes; ideally Russet Red or Yukon Gold

2 tomatoes

1 cup green peas (fresh or frozen)

1/2 red onion

1 tsp turmeric

1 tsp cumin seeds

Salt to taste

2 tsp. vegetable oil

Cilantro, for garnish

DIRECTIONS

Dice the onion.
Peel and cube potatoes.
Roughly chop the tomatoes.
Take a wide pot, heat the oil on medium heat.
Once hot, add the cumin seeds.
Once the seeds brown or pop, add the onions.
Sauté till the onions are translucent, a minute or so.
Add the potatoes, peas, turmeric and salt.
Combine and cover till the potatoes are half way done, 3-4 minutes.
Add the tomatoes and cover again.
Wait till the tomatoes have softened and the potatoes have cooked, another 5-7 minutes.
Turn off the heat, uncover and garnish with cilantro.
Serve hot with roti or naan.