Bombay-style potatoes

Ingredients for 4 servings:

• 1 ½ kg potatoes, waxy
• 1 tbsp salt
• Oil for frying
• ½ tsp cumin, ground
• ½ tsp chili powder
• ½ tsp chili flakes
• ½ tsp turmeric
• ½ tsp spice mix (garam masala)
• 1 tbsp lemon juice
• 4 tbsp water
• 175 g peas, frozen thawed
• 2 tbsp coriander, freshly chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the potatoes and cut into 2.5 cm cubes. Place them in a large pot and cover with cold water. Add salt and bring to a boil over high heat. Reduce the heat and simmer for 7 minutes until just tender, but not too soft. Drain and cool under cold running water. Heat about 4 tablespoons of oil in a large pan. Stir in the cumin, chili powder, chili flakes, turmeric, and garam masala and cook for 30 seconds. Add the potatoes and mix well with the spiced oil. Pour in the lemon juice and water. Cover and cook for 5 minutes, stirring occasionally. Add the peas and cook for 2-3 minutes until the liquid is absorbed. Serve in a serving bowl garnished with cilantro.