Baby potato curry with peas (aloo curry)

Heat a pan over medium heat with the oil; once hot, lower to low and add the fenugreek seeds. The oil must not be smoking hot or the seeds burn and the dish turns bitter.

When the seeds darken, add the peeled, washed and dried potatoes, unboiled; fry on medium until spotted brown.

Add the thinly sliced onions and fry on medium-high until the onions brown.

Lower to medium; add turmeric, Kashmiri chili powder, sugar and chopped tomato.

When the tomatoes break up, add a splash of hot water and stir; add salt; repeat the splash three times in all, so the potatoes fry in the masala without extra oil.

Add 1.5 cups hot water, mix, cover on low until the potatoes are tender, about 15 minutes, stirring from time to time so nothing sticks.

In a small pan over medium-low, stir the cumin seeds continuously until darker and aromatic; transfer off the heat and, once cool, grind coarsely in a mortar and pestle.

Add the frozen peas (fresh ones go in with the potatoes before the water) and a splash of water.

Break some potatoes to thicken the gravy; finish with coriander leaves and the roasted cumin powder, added last to keep its flavour.