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Ingredients
  • subheading: For the fried potatoes:
  • 1kg/2lb 4oz potatoes, peeled and cut into 3cm/1¼oz chunks
  • 4 tbsp vegetable oil
  • 1 tsp ground turmeric
  • subheading: For the sauce:
  • 3 tbsp vegetable oil
  • 2 Indian bay leaves
  • ¼ tsp asafoetida
  • 1 medium onion, very finely chopped
  • 6 garlic cloves, finely crushed
  • 5cm/2in fresh root ginger, finely grated
  • 1 tsp Kashmiri chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp amchur (dried mango powder)
  • ½ tsp ground turmeric
  • ½ tsp salt
  • 200g/7oz tomato passata
  • 2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference
  • 150g/5½oz frozen peas
  • 1 tsp garam masala
  • handful chopped coriander leaves, to finish
Steps
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