1 green chilli finely chopped (more if you like the dish hotter)
7-8 cherry tomatoes
1tsp salt
2tbsp canola oil
METHOD:
Heat up the oil in a large and deep non-stick frying pan on medium heat
Toss in the the cumin seeds and cook until golden brown (about 30sec to 1 min)
Add onions and cook until golden as well.
Mix in the peas and tomatoes, and cook for 2-3 minutes on high heat.
Add in all the spices and salt, and cook for 1 minute while stirring occasionally.
Toss in the boiled potatoes, mix well and cook for 2-3 minutes or until the potatoes are heated through and well coated with spices. Taste and adjust seasoning if needed.
