For extra protein, a cup of cooked chickpeas could be added.
Ingredients
| 1 tsp | Fresh ginger, grated |
| ½ tsp | Chilli powder |
| 1 tsp | Fennel seeds |
| 1 Tbsp | Canola oil |
| 1 | Onion, large, diced |
| ½ tsp | Ground turmeric |
| 1 tsp | Cumin seeds |
| 1 tsp | Fenugreek |
| ½ tsp | Salt |
| 500 g | Potatoes, peeled (Main) |
| 1 cup | Water |
| 1 Tbsp | Tomato paste |
| ½ cup | Yoghurt, or cream |
| 300 g | Frozen peas |
| 1 Tbsp | Lemon juice |
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Directions
- Place the onion and oil in a large saucepan. Cook gently until the onion is softened. Stir in the cumin, fennel, fenugreek, ginger, turmeric, chilli powder and salt and cook for 30 seconds.
- Cut the potatoes into 2.5cm cubes. Add to the pan, together with the water, lemon juice and tomato paste.
- Cover and simmer until the potatoes are just tender. Add the peas (and chickpeas if using) and heat through. Stir in the yoghurt or cream.
