This dish is similar to the popular 'Bombay Potatoes' from Indian takeaway restaurants. It is easy to make and retains traditional cooking methods. The recipe combines potatoes and peas with a variety of spices for a flavorful dish.
1: Bring a wide pan to a medium heat. Add the oil and once hot, add the curry leaves, cumin seeds, and mustard seeds. Let them crackle for a few seconds.
2: Add the asafoetida and ginger. Stir well.
3: Add the chilis and stir well.
4: Add the potatoes, chilli powder, turmeric powder, and coriander powder. Stir well.
5: Add the peas, water, and season with salt. Cover with a lid and cook for 10 minutes.
6: Remove the lid, add the fresh coriander, and serve.
