- PrepPreparation time10 minutes
- CookCooking time35 minutes
- ServesServes6
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
Email recipe
Share on Facebook
Print- 600g of peas – these can be fresh or frozen green peas.
- 6 new potatoes
- 2 tablespoons extra virgin olive oil
- Half teaspoon black mustard seeds
- Half teaspoon Cumin seeds
- Half teaspoon Fenugreek seeds
- Half teaspoon Fennel powder
- 1 teaspoon garam masala
- 1 large onion, finely diced
- 2 tablespoons of shredded coriander leaves
- 1 teaspoon of minced ginger
- 1 teaspoon ground turmeric
- ½ teaspoon minced chilli
- 1 tablespoon lemon juice
- One third of a cup water
- Wash the potatoes well and cut each into quarters.
- Heat the oil in a large heavy based pan and add the seeds, onion, garlic, ginger, chilli and chopped herbs.
- Lightly fry until the onion softens and starts to brown.
- Add the turmeric, fennel and garam masala and stir well.
- Add the potatoes, peas and water.
- Cover and turn heat down very low. Cook for around 20 minutes, shaking the pan occasionally.
- Remove the lid and add the lemon juice before recovering and cooking for a further 10 minutes.