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“This Indian dish is semi moist, spicey and eats so well with curries. I love cooking this, it is simple and blends with meat, chicken and even fish curries/. I have to admit that sometimes I eat it all on it's own.”

Ingredients Nutrition


  1. Heat oil over medium heat and fry the onion, cinnamon, and ginger for 4 mins stir frequently.
  2. Turn heat to low, add the turmeric, cumin, chilli powder and black pepper. stir and fry for 1 min.Add the potatoes and green chillies stir and cook for 3 minutes.
  3. Srir in the tomato puree and salt.
  4. Add the water, bring to the boil, cover the pan and cook on low heat for 10 minutes.
  5. Add the peas, cook till potatoes are tender.
  6. Remove from the heat and stir in half of the fresh coriander leaves. Sprinkle the remaining coriander leaves over the top.
  7. Enjoy.

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