of cooking oil
1 medium-sized onion, minced
2 cinnamom sticks, broken
1/2 inch cube root ginger, peeled and finely chopped
of ground turmeric
2 tablespoons of ground cumin
1/4 tablespoons of chili
1/4 tablespoon of fresh black pepper
1 pound of potatoes, peeled
and cut into 1-inch cubes
2 fresh chilies
1 tablespoon of tomato paste
salt to taste; 1 cup of warm water
1/2 cup of frozen peas
of chopped coriander leaves.
Heat the oil over
a medium heat and sauté the onion, cinnamom, and ginger for 5 mins,
Reduce heat to low
and add the turmeric, cumin, chili powder, and black pepper. Stir and
sauté for 1 minute.
Add the potatoes
and chilies, stir and cook 2-5 mins until the spices are blended thoroughly.
Stir in the tomato paste and salt.
Add the water, bring
to the boil, cover the pan, and cook over a medium-to-low heat about 10
mins or until the potatoes are half-cooked.
Add the peas, cover
the pan, and cook until the potatoes are tender.
Remove the pan from
the heat, stir in half the coriander leaves, and sprinkle the remainder