Ingredients

• 1 medium onion, chopped
• 2 teaspoons ginger, chopped
• 2 teaspoons garlic, chopped
• 1 cinnamon stick, 100 mm long broken up
• 2 tablespoons olive oil or 2 tablespoons ghee
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 3/4 teaspoon chili powder (or cayenne pepper)
• 1/2 teaspoon fresh ground black pepper
• 500 g scrubbed and cubed potatoes (25 mm)
• 6 fresh whole green chilies
• 3 tomatoes, peeled and chopped
• 1 teaspoon tomato puree
• 1 teaspoon salt (to taste)
• 100 g frozen peas
• fresh coriander leaves

Instructions

1. Liquidise the onion, ginger and garlic. Heat the oil or ghee in a wok and stir fry the onion mixture and the cinnamon until the mixture changes colour.(around 5 minutes).

2. Reduce the heat and add the turmeric, cumin, chilli powder and black pepper. Stir for around 1 minute, then add the potatoes and chillis.

3. Stir fry for around 3 minutes then add the tomatoes, salt and tomato puree. Mix and add around 250 ml warm water and bring to the boil.

4. Cover tightly and simmer for around 10 minutes (the potatoes should be half cooked). Add the peas and cook, covered, for a further 10 minutes until the potatoes are cooked through.

5. Remove the cinnamon and serve garnished with coriander leaves.