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For extra protein, a cup of cooked chickpeas could be added.
- Place the onion and oil in a large saucepan. Cook gently until the onion is softened. Stir in the cumin, fennel, fenugreek, ginger, turmeric, chilli powder and salt and cook for 30 seconds.
- Cut the potatoes into 2.5cm cubes. Add to the pan, together with the water, lemon juice and tomato paste.
- Cover and simmer until the potatoes are just tender. Add the peas (and chickpeas if using) and heat through. Stir in the yoghurt or cream.