6 medium-sized Maris Piper potatoes, peeled and cut into bite-sized cubes
4 tbsp vegetable oil
1 tsp ground turmeric
3 tbsp vegetable oil
2 Indian bay leaves
1 medium onion, very finely chopped
6 garlic cloves, finely crushed
5cm/2in fresh root ginger, finely grated
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp amchur (dried mango powder)
½ tsp ground turmeric
1 cup canned chopped tomatoes
2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference
1cup frozen peas
1 tsp garam masala
handful chopped coriander leaves
Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well.
Heat the oil in a pan over a medium-high heat, add the potatoes and fry for five minutes, or until golden-brown. Add the turmeric and fry for 30 seconds. Remove from the heat.
For the gravy, heat the oil in another pan over a medium-high heat.
Add the bay leaves and fry for one minute. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 1/2 cup water and stir together.
Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes.
Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked.
Garnish with fresh coriander and serve.