Firstly, skin the tomatoes and then puree.
In a small bowl, combine the garam marsala, chilli powder, turmeric and ground coriander.
Heat the ghee and oil in a kadhai or saucepan over a medium heat, add the finely chopped onions and sauté until they start to turn golden – be careful not to burn them.
Add the ginger, garlic, cloves, bay leaves & cinnamon stick, continue to sauté for 2 minutes, add the ground spices and cook for 30 seconds.
Pour in the pureed tomatoes and add the salt, cook until the tomato reduces and the oil begins to separate – it may take up to 10 minutes for this to happen.
Stir regularly as the tomatoes may catch and burn at the bottom of the saucepan, add the cubed potatoes and stir to combine with the tomato.
Pour in water and bring to a boil then lower the heat, cover the pan and simmer gently for 15 minutes.
Add the peas, cover the pan again and simmer for another 10 minutes (you may want to add an extra splash of water, but if you don’t need to then don’t)
Check that the potatoes have cooked through completely, add the chopped coriander leaves and stir through before serving.
Recipe reprinted with permission of The Muddled Pantry
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