Step 1

Chop it!

Peel and chop the potatoes into inch cubes and blanch in boiling water for 2 minutes. The potatoes should remain only part cooked. Finely chop the onion and lightly fry in a deep frying pan or karahi using cooking oil. Once the onions have turned a transluscent sticky texture move to step 2.

Step 2

Spice it!

Mix your spices with water into a runny paste and pour over the fried onions. Continue to cook on a low heat and avoid burning using small amounts of water. Top tip: look out for oils emerging from the same, then move onto step 3.

Step 3

Make it yours!

Add the blanched potatoes and peas whilst raising the heat. Add a splash of water and fold in the potatoes/peas mixture into the curry base. Try to keep the potato pieces intact. Whilst the potatoes will become soft at the edges, the aim is the keep the potato pieces whole. Add 30ml of boiling water around the edge of the potato and pea curry and cover on a very low heat. Allow the mixture to cook for a further 5 minutes then allow it to cool.