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Sautéed potatoes with peas and baby tomatoes
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 by Anjum Anand
This summery take on Bombay potatoes is a delight for vegetarians and consummate carnivores
Serves 4
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 Ingredients
4 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
12 fresh curry leaves
1 small-medium onion, sliced
2 tsp finely chopped ginger
½ tsp turmeric powder
1½ tsp coriander powder
¾ tsp garam masala
¼ tsp red chilli powder or to taste
450g potatoes, peeled and cut into 1 inch cubes
100g green peas, fresh or frozen and defrosted
8 baby tomatoes, halved
Salt to taste
Method
1. Heat the oil in a medium sized non-stick saucepan. Add the mustard seeds and cumin seeds.
2. Once they splutter, add the onion, potato, ginger, spices and seasoning, stir well, cover and cook on a low flame until the potatoes are cooked all the way through. Keep giving the pan an occasional stir and add a small splash of water, every now and then if you are worried about the pan being too dry.
3. This takes about 15–20 minutes on a slow flame, add fresh peas 7 minutes into the cooking process.
4. Stir in your frozen peas, if using, and the tomatoes, cover and cook for another minute or so until the tomatoes have softened.
5. Stir in your lemon juice, taste and adjust seasoning and serve.
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