Heat the oil in a large non- stick pan over a medium heat. Add the asafoetida, cumin and coriander seeds and fry for a few seconds, then add the bay leaves, cinnamon stick and cardamom pod. As they sizzle, add the chopped onions and fry for 12-15 minutes until softened and starting to colour.
Add the chillies, garlic and ginger and fry for 2-3 minutes. Stir well, add the tomatoes and tomato purée and fry for 5 minutes until the tomatoes have softened. Add the turmeric, chilli powder, ground coriander and pepper. Stir well and add the sugar and salt to taste. Add the potatoes and peas and stir well, making sure the masala coats all the potatoes.
Add 300ml water, bring to the boil, cover and simmer over a low heat for 5-7 minutes, stirring halfway through and crushing some of the potatoes to thicken the curry slightly. The potato will soak up some of the water and make a rich gravy.
Remove the pan from the heat and add the garam masala and fresh coriander to serve with the puris or parathas and raita.
Recipes and photographs taken from curry by maunika gowardhan, photography by haarala hamilton (quadrille, £26)
