Potato and pea curry with tomato and coriander aloo dum

Ingredients

• 1kg/2lb 4oz potatoes, peeled and cut into 3cm/1¼oz chunks
• 4 tbsp vegetable oil
• 1 tsp ground turmeric
• 3 tbsp vegetable oil
• 2 Indian bay leaves
• ¼ tsp asafoetida
• 1 medium onion, very finely chopped
• 6 garlic cloves, finely crushed
• 5cm/2in fresh root ginger, finely grated
• 1 tsp Kashmiri chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp amchur (dried mango powder)
• ½ tsp ground turmeric
• ½ tsp salt
• 200g/7oz tomato passata
• 2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference
• 150g/5½oz frozen peas
• 1 tsp garam masala
• handful chopped coriander leaves, to finish

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