Potatoes with onions and frozen green peas

Heat the oil, reduce the heat, and add whole cumin seeds.

When the seeds splutter, add a little turmeric powder and immediately add the potatoes so the turmeric does not burn.

Add the chopped onions, green chilies (optional) and salt.

Make a little space in the pan, add a drop of oil and the tomato paste (or tomato puree or sauce).

Add a splash of water, cover and cook about 8 minutes until the potatoes are tender; cover longer if they are not.

Add the frozen green peas, soaked in water beforehand so they are thawed.

Raise the heat to high and toss the potatoes from time to time until they develop crispy brown edges. Serve as a side with rice and dal.