Potato and pea curry recipe
 This simple version of aloo matar (potato and pea curry) can be made in under an hour and uses store cupboard and cheap ingredients. 2 tbsp sunflower oil or any vegetable oil1 tsp cumin seeds 1 medium onion, finely chopped 2 garlic cloves, finely chopped400g tin chopped tomatoes½ tsp salt1 tsp dried chilli flakes1 tsp ground cumin3 medium-sized potatoes (about 650g/1lb 7oz), peeled and cut into 2.5cm/1in pieces300g/10½oz frozen peas 2 tbsp sunflower oil or any vegetable oil 1 tsp cumin seeds 1 medium onion, finely chopped 2 garlic cloves, finely chopped 400g tin chopped tomatoes ½ tsp salt 1 tsp dried chilli flakes 1 tsp ground cumin 3 medium-sized potatoes (about 650g/1lb 7oz), peeled and cut into 2.5cm/1in pieces 300g/10½oz frozen peas Method Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5–6 minutes over a medium heat until golden-brown, stirring regularly. Add the garlic and cook for another minute. Add the tomatoes with 200ml/7fl oz water and bring to the boil. Cover and cook over a low–medium heat for 15 minutes, or until the volume of liquid has reduced, stirring regularly. Add the salt, spices, potatoes and 300ml/½ pint boiling water. Cover and cook over a low–medium heat for 15 minutes, or until the potatoes are softened but not breaking apart, stirring regularly.Add the peas with an extra splash of water (if needed) cover and cook for 5 minutes. Serve hot with flat breads or rice. A dollop of natural yoghurt is also a nice addition. Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5–6 minutes over a medium heat until golden-brown, stirring regularly. Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5–6 minutes over a medium heat until golden-brown, stirring regularly. Add the garlic and cook for another minute. Add the tomatoes with 200ml/7fl oz water and bring to the boil. Cover and cook over a low–medium heat for 15 minutes, or until the volume of liquid has reduced, stirring regularly. Add the garlic and cook for another minute. Add the tomatoes with 200ml/7fl oz water and bring to the boil. Cover and cook over a low–medium heat for 15 minutes, or until the volume of liquid has reduced, stirring regularly. Add the salt, spices, potatoes and 300ml/½ pint boiling water. Cover and cook over a low–medium heat for 15 minutes, or until the potatoes are softened but not breaking apart, stirring regularly. Add the salt, spices, potatoes and 300ml/½ pint boiling water. Cover and cook over a low–medium heat for 15 minutes, or until the potatoes are softened but not breaking apart, stirring regularly. Add the peas with an extra splash of water (if needed) cover and cook for 5 minutes. Serve hot with flat breads or rice. A dollop of natural yoghurt is also a nice addition. Add the peas with an extra splash of water (if needed) cover and cook for 5 minutes. Serve hot with flat breads or rice. A dollop of natural yoghurt is also a nice addition. Recipe tips In September 2023 this recipe was costed at an average of £2.40 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.