Potato Curry

Ingredients

• 750 gm baby potatoes or regular potatoes, cut into medium chunks
• 4 to 5 tablespoons oil
• 2 teaspoons fenugreek seeds (methi)
• 230 gm / 1 large onion, thinly sliced
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chilli powder
• 2 teaspoons sugar (optional)
• 183 gm / 2 medium tomatoes, chopped
• Salt to taste
• 1½ cups hot water
• ⅓ cup green peas (frozen or fresh)
• 2 teaspoons cumin seeds (jeera)
• Fresh coriander leaves, chopped

Method

1. Heat oil in a pan and add fenugreek seeds and cumin seeds, sauté until fragrant.
2. Add sliced onions and cook until translucent.
3. Stir in turmeric powder, Kashmiri red chilli powder, and sugar (if using).
4. Add chopped tomatoes and cook until soft.
5. Add the potatoes and salt, stir to coat with spices.
6. Pour in hot water and bring to a boil.
7. Reduce heat, cover, and simmer until potatoes are tender.
8. Add green peas and cook for a few more minutes.
9. Garnish with chopped coriander leaves before serving.