Potato and Peas in a thick and flavourful sauce.
A quick, easy, cheap, and cheerful dish all rolled into one. I used to make this a lot when I was living in halls at University.
One of my most reproduced dishes with die-hard fans.
Ingredients:
- New potatoes – 2 tins (2 x 567g – drained)
- Marrowfat peas – 2 tins (2 x 300g – reserve juice of 1 tin)
- Cumin seeds – 1 tsp
- Mustard seeds – 1 tsp
- Nigella seeds – 1 tsp
- Tomatoes – 2 (chopped)
- Fresh coriander – 1/2 cup (chopped leaf and stalk)
- Whole green chillies – 4 or 5 (finger or bullet chillies – slit one side to avoid popping)
- Salt – 1 tsp (or to taste)
- Chilli powder – 1 tsp
- Coriander powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Turmeric powder – 1 tsp
- Asafoetida – Pinch
- Dried red chilli flakes – 1/2 tsp
- Cracked black pepper – 1/2 tsp
Method:
Heat up oil in a frying pan. Add cumin, mustard and nigella seeds. Wait for them to pop before adding chopped tomatoes, chopped fresh coriander leaves & stalk, and whole green chillies and fry for a couple of minutes.
Add salt, chilli, coriander, cumin and turmeric powders, a pinch of asafoetida, and then stir.
Add dried red chilli flakes and cracked black pepper before emptying the tins of new potatoes and marrowfat peas (along with the reserved juice of 1 tin) into the pan. Toss for a minute (add boiling water if you like a thinner consistency) and simmer for another two.
That is it – done!
Delicious beyond belief and takes no longer than 5 minutes from start to finish. It’s so good that my friends usually just spoon it all in. Can be served hot or cold.
I garnished with some whole dried red chillies because I like it hot and served with warm chapatis.
Notes:
If not serving straightaway, then you can add boiling water at time of re-heating as this dish does tend to thicken as it cools.