A delightful and flavorful curry featuring tender potatoes and peas in a rich, spiced tomato-based sauce.
Heat a pan over medium heat and add a splash of oil.
Use a neutral oil like vegetable or sunflower oil for a balanced flavor.
Add the chopped onion to the pan and sauté until translucent.
Stir frequently to prevent the onion from burning.
Add the cloves, cinnamon stick, and bay leaves to the pan and cook for a minute.
This step enhances the aroma of the spices.
Stir in the garam masala, chili powder, turmeric powder, and coriander powder, and cook for another minute.
Keep stirring to avoid burning the spices.
Add the chopped tomatoes and cook until they soften.
Mash the tomatoes slightly with the spatula for a smoother sauce.
Add the diced potatoes and peas to the pan and mix well.
Ensure the vegetables are evenly coated with the spice mixture.
Pour in the water, bring to a boil, then reduce the heat, cover, and simmer until the potatoes are tender.
Check occasionally and add more water if the curry becomes too thick.
Season with salt and garnish with fresh coriander leaves before serving.
Adjust the seasoning to your taste before serving.
Serve the curry hot with rice or flatbread.
Pair with a side of yogurt or pickles for added flavor.
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