Spiced Potato and Green Pea Curry (Aloo Matar inspired)

Prep the Base

1. Heat the neutral oil in a large deep frying pan or pot over medium heat.
2. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Stir in the diced onion and cook for 5 to 6 minutes, stirring occasionally, until soft and lightly golden.
4. Add the grated ginger and minced garlic, cooking for another minute until aromatic.

Build the Curry Sauce

1. Lower the heat slightly and stir in the ground turmeric, ground coriander, chili powder, salt, and black pepper. Stir constantly for 30 seconds to bloom the spices without burning them.
2. Pour in the canned chopped tomatoes, stirring well to deglaze the bottom of the pan. Cook for 3 to 4 minutes until the tomatoes darken slightly and the oil begins to separate around the edges.

Simmer the Potatoes

1. Add the diced potatoes and 250ml of water to the pan, stirring thoroughly to coat the potatoes in the sauce.
2. Bring the mixture to a gentle boil, then cover with a tight-fitting lid and reduce the heat to low.
3. Simmer gently for 15 to 18 minutes, stirring once or twice, until the potatoes are tender when pierced with a fork.

Finish and Serve

1. Stir in the frozen green peas and the garam masala.
2. Simmer uncovered for another 3 to 4 minutes until the peas are cooked through and vibrant green, and the sauce has thickened to a rich, cozy consistency.
3. Taste and adjust seasoning with extra salt if needed. If you prefer a thicker sauce, crush a few potato chunks with the back of your spoon.
4. Remove from the heat, sprinkle with chopped fresh coriander, and serve hot with basmati rice or warm naan.