Prep: 10 minutes
Total: 45 minutes
2 medium Yukon gold potatoes, scrubbed clean
1 tablespoon vegetable oil
1/2 teaspoon whole cumin seeds
5 whole dried red chillies
1 teaspoon turmeric powder
1 1/3 cups|200 grams frozen peas
1 teaspoon kosher salt
1. Cover the potatoes with water in a medium saucepan and bring to a boil. Cook until the potatoes are soft, about 25 to 30 minutes. Cool slightly, then cut into about 1-inch pieces.
2. Heat the oil in a large skillet over high. Add the cumin seeds and dried chillies and immediately lower the heat as you do not want the spice and chillies to burn. Cook for 1 minute, until fragrant. Add the potatoes, stir in the turmeric, and cook, tossing to coat.
3. Add the peas, salt, and 2 cups|500 ml water. Simmer until the water has nearly evaporated, about 10 minutes.