Potato and Pea Curry

Directions

• Peel, wash and cut the potatoes into 3cm cubes, and set aside to drain.
• Measure out the peas and set them aside.
• Pour the contents of the jar into a saucepan and heat for approximately 3/5 minutes, on a medium heat, stirring occasionally; until it starts to sizzle and it releases it’s natural oils.
• Add the chopped potatoes to the tarka masala, and stir, making sure you coat all the potatoes evenly. Turn down the heat and cook them slowly for approximately 10 minutes (Remember to add a splash of water to the pan throughout the cooking process, to ensure the vegetables do not stick to the bottom of the pan).
• When the potatoes are half cooked, add the peas to the pan and stir. Cook for a further 10 minutes on the medium heat, allowing the flavours to infuse.
• Add boiled water to the pan to cover the potatoes and peas. Place the lid on the pan and allow the curry to simmer on a low heat for a further 10/15 minutes or until the potatoes are cooked through. The curry sauce will thicken during this time.
• Remove the curry from the hob and serve.
  Optional – Garnish with fresh coriander