If I was describing it to somebody I’d just say boil potatoes, fry them with garam masala, add some tomato, chilli, turmeric and salt and it’s done; then, if you like, throw in frozen peas ...

I always have potatoes, frozen green peas, onions, and tomatoes, which are essential ingredients for Indian cuisine. When I’m ...

One pea, two peas ... six potatoes, Seven potatoes, more! Yum! yum! yum! yum! yum! yum! yum! One tomato, two tomatoes, Three tomatoes, four Five tomatoes, six tomatoes, Seven tomatoes, more!

Add garlic to potatoes. Cook until fragrant, about 30 seconds. Add carrots, peas, spinach and lemon juice mixture. Stirgently until spinach wilts, 1 to 2 minutes. Remove pan from heat. Add ...

Stir to combine, using spoon to break down tomatoes and anchovies. Cook until sauce reduces and darkens, about 7 minutes. Set aside. Meanwhile, place potatoes in a pot with salted water to cover.

The gravy is made with fennel and onion which I slowly caramelise while the potatoes are on — it's finished with the tomatoes, baby peas and fresh thyme added in just at the end. This recipe ...

December, according to Nepal’s central bank, vegetable inflation increased by 43.05 percent, pulses and legumes by 10.66 percent and cereal grains and their products by 9.70 percent.

This quick and easy curry is a pantry staple star – make it with lentils, chickpeas or beans, and potato, pumpkin, or kumara, peas or green ... Add drained chickpeas, tomatoes, chilli (if ...