Dum Aloo Matar

Ingredients

For the fried potatoes

- 1kg/2lb 4oz potatoes, peeled and cut into 3cm/1¼oz chunks

- 4 tbsp mustard oil or vegetable oil

- 1 tsp ground turmeric

For the sauce

- 3 tbsp vegetable oil

- 2 Indian bay leaves

- ¼ tsp asafoetida

- 1 medium onion, very finely chopped

- 6 garlic cloves, finely crushed

- 5cm/2in fresh root ginger, finely grated

- 1 tsp Kashmiri chilli powder

- 1 tsp ground cumin

- 1 tsp ground coriander

- ½ tsp amchur (dried mango powder)

- ½ tsp ground turmeric

- ½ tsp salt

- 200g/7oz tomato passata

- 2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference

- 150g/5½oz frozen peas

- 1 tsp garam masala

- handful chopped coriander leaves, to finish

Directions

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Method
1. Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry for five minutes, or until golden-brown. Add the turmeric and fry for 30 seconds. Remove from the heat.
2. For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
3. Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.
4. Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.

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