Potatoes with tomatoes and green peas

For the potatoes with tomatoes and green peas recipe, peel the potatoes and cut into cubes. Scald the tomatoes, remove the skin and chop not very finely.

Pour vegetable oil into a deep saucepan with a thick bottom, heat until smoke appears, throw in finely chopped ginger, peeled and finely chopped hot pepper, cumin and mustard seeds. Stirring occasionally, fry the spices until the mustard begins to crackle.

Then add the bay leaf and after a few seconds add the chopped tomatoes. Reduce the heat to medium and fry for 2-3 minutes until the oil begins to separate from the tomatoes.

Pour the prepared potatoes into a saucepan with tomatoes, add turmeric, ground coriander, pour in water, mix and bring to a boil. Reduce the fire slightly, cover and simmer for 15 minutes, and then add the peas, salt and simmer until the potatoes are soft, but not boiled.

If you like dried vegetables, the amount of water can be reduced to 150 ml. When serving potatoes with tomatoes and green peas, sprinkle with finely chopped cilantro or parsley.