serves 8
ingredients
200g/7oz tomatoes, chopped
150g/5oz green peas
50ml/2fl oz Greek-style yogurt
4 teaspoons minced garlic
4 teaspoons minced root ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1⁄4 teaspoon ground turmeric
2 tablespoons canola oil
200g/7oz onion, finely diced
2 fresh green chillies, seeded
and chopped
2 cinnamon sticks
16 black peppercorns
2 teaspoons cumin seeds
350g/12oz potatoes, cut into
bite-sized pieces
200g/7oz basmati rice, rinsed
and drained
salt and freshly ground
black pepper
• Put the tomatoes, peas, yogurt, garlic, ginger, coriander, cumin, garam
masala and turmeric in a large bowl. Season with salt and pepper, and
stir to combine.
• Heat the oil in a large saucepan. Add the onion, chillies, cinnamon,
peppercorns and cumin seeds, and sauté until the onion starts to turn
golden. Add the tomato mixture and stir through. Cover and cook over a
medium heat for 10 minutes, stirring occasionally.
• Add 700ml/11⁄4pt water, 3⁄4 teaspoon salt and the potatoes, and stir well.
Cover and bring to the boil. Add the rice, stir gently and cook, covered
for about 10 minutes until almost all the liquid has been absorbed.
Reduce the heat to low, and cook for10–-15 minutes until the rice is
tender. Serve hot.
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