Curry leaves (small handful)
Onion (1 or 2)
Tumeric (a tablespoon or two)
Mustard seeds (black and yellow, a couple of teaspoons of each)
Salt and pepper (to taste)
Frozen peas (a cup or so)
Start by cutting the potatoes into approx 2cm cubes and boiling them in salted water until almost cooked. While they are boiling dice your onion and fry it in a little oil with the mustard seeds and curry leaves. The curry leaves will hiss and pop when they hit the heat so it's a pretty dynamic cooking exercise - it's such a great sound! When the onion is almost cooked and the mustard seeds have popped, add the turmeric and give it a little mix before adding the potatoes, peas and season to taste. Add a little of the potato boiling water if it gets too dry. The starch from the potato boiling water will give you a nice thickness to it, especially when it mixes with the little bits of potato that break off as you stir.
Serve with rice (we like brown basmati, but you can use whichever rice you prefer). We usually serve a few curries at once – this ensures leftovers for lunch the next day, and give you a great balance of veggies and flavours.