potato, pea and tomato

• Place the potatoes in a large pot with enough cold water to cover them, then bring the pan to a boil. Once the pot is boiling, add the salt, then boil the potatoes until just cooked but still firm inside when tested with a skewer. This will take around ten minutes. Drain, then set the potatoes aside to dry and cool.
• Heat the mustard oil in a kadai or wok over medium-high heat, add the potatoes in batches, and fry for five minutes, or until the edges are golden brown. Add one teaspoon of turmeric, toss through the potatoes, and fry for 30 seconds. Remove from the heat and use a slotted spoon to remove and drain the potatoes. Set them aside.

to cook

• Heat a small pan over medium heat and add the coriander and cumin seeds. Toast for a few minutes, tossing frequently, until they become aromatic. Remove from the heat and allow to cool before grinding to a fine powder.
• Return the kadai with the mustard oil to medium-high heat. Add the curry leaves and fry for one minute, then add the asafoetida and stir. Add the onion, sprinkle with salt, then fry for ten minutes until the onions soften. Add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
• Add the ground cumin and coriander seeds, the Kashmiri chilli powder, amchur, and turmeric, mix well, then fry for one minute.
• Add the tomatoes, green chillies and half a cup of 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.
• Whilst the curry is cooking, put the peas in a small bowl of boiling water. When the curry is finished cooking, drain the peas from the bowl. Add the peas and garam masala to the kadai, mix well, then cook uncovered for three minutes, or until the peas are just cooked.

to serve

• Sprinkle over the sliced green chilli and coriander then serve.