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Ingredients

• 4 tblsp Vegetable oil
• 1 Onio, finely chopped
• 100 mm Cinnamon stick, broken up
• 15 mm cube Ginger, finely chopped
• 1/2 tsp Turmeric
• 2 tsp Ground cumin seeds
• 1/2 tsp Chili powder
• 1/4 tsp Ground black pepper
• 450 gm Potatoes, cut into 25 mm cubes
• 2 Whole fresh green chilies
• 1 tblsp Tomato puree
• 1 tsp Salt
• 225 ml Warm water
• 100 gm Frozen peas
• 1 tblsp Coriander leave, chopped

Method

Heat the oil over a medium heat and stir fry the onion, cinnamon and ginger for 5 minutes. Reduce the heat to low and add the turmeric, cumin, chili powder and black pepper. Stir fry for 1 minute.

Add the potatoes and green chili and stir cook for 2 - 3 minutes, blending the spices. Stir in the yomato puree and salt.

Add the water, bring to the boil, cover the pan and cook for until the potatoes are half cooked (about 10 minutes).

Add the peas, cover and cook for a further 10 minutes or until the potatoes are tender.

Remove from the heat and stir in the coriander leaves.