Aloo matar (potatoes and peas in curry)

Instructions

1. Peel the potatoes and cut them into 2 cm cubes.
2. Finely slice the onions, chop the ginger and garlic, then grate the tomatoes.
3. Heat the oil in a large sauté pan and fry the cumin seeds for 30 seconds until they sizzle.
4. Add the onions and brown them for 8 minutes over medium heat.
5. Stir in the ginger, garlic and chilli, then cook for 1 minute.
6. Add the grated tomatoes, turmeric, ground coriander and salt, and reduce for 5 minutes until you have a thick paste.
7. Add the potatoes to the pan, stir, then add 150 ml of water and cover. Cook for 12 minutes over low heat.
8. Add the peas and garam masala, continue cooking covered for 5 minutes, then check the potatoes are tender. Sprinkle with fresh coriander before serving.