Potatoes and green peas recipe

By Monisha Bharadwaj

  1. Serves 4-6
  2. Ready in 30 minutes
  3. Rating

This is a really filling dish with just a hint of Indian spiciness and so simple you can get the kids to help.

tried and tested
Potatoes and green peas

Ingredients

  1. 500g potatoes
  2. 1 green chilli
  3. 2 tbsp sunflower oil
  4. 1 tsp cumin seeds
  5. 1/2 tsp turmeric
  6. 1 tsp grated fresh ginger
  7. 1/2 tsp salt
  8. 150g frozen peas
  9. 1/2 lemon
  10. Handful fresh coriander leaves

Method

  1. 1. Half-fill a large bowl and a saucepan with water. Peel the potatoes, then put them in the bowl of water to stop them from turning brown. Take out 1 potato, cut it in half, put flat-side down on a board and cut into chunky cubes. Put into the pan of water and repeat with remaining potatoes. Add a pinch of salt to the pan, cover with a lid, then put the pan over a high heat and bring to the boil. Once boiling, reduce the heat and simmer the potatoes for 10 minutes. Remove from the heat and drain.
  2. 2. Hold the chilli at the sides, then use a small sharp knife to cut a slit in the skin. Wash your hands, the knife and the chopping board.
  3. 3. Put the oil into a large frying pan and heat for 1 minute. Add the cumin seeds and cook, stirring, until they turn brown. Now stir in the chilli, turmeric and ginger. Remove from the heat and stir in the potatoes. Return to the heat, sprinkle with the salt and cook, without stirring, for 5 minutes. Add the peas and cook, stirring this time, for another 5 minutes, or until the potatoes are starting to brown around the edges and the peas are tender.
  4. 4. Squeeze over the lemon juice, add the lemon half to the pan and sprinkle with coriander to serve.

Chef's tip

Kids need to ask an adult to help cook and drain the potatoes and cook the spices.

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