3 main ingredients and under 30 mins. Excellent sunday lunch paired with chapatis. I prefer doing this all in one pot because who wants to do the dishes on a Sunday - or any day for that matter. I kept the masala list simple because I didn't want to eclipse the true taste of the vegetables. As I've probably said before, cooking comes from the heart, so the ratio of onions to potatoes to peas is really up to you.

Ingredients:

1. Potatoes - 1 large, cubed

2. Onion - 1/2 large, chopped

3. Peas - 1 cup or more if you love peas

4. Garlic - 2 cloves

5. Ginger - 1 tsp, chopped

6. Masala - red chilli powder(1 tsp), turmeric powder (1/4 tsp)

7. Oil - to saute

8. Salt to taste

9. Cumin - 1 tsp to temper

Note: I used kashmiri red chilli powder which is mild but lends a beautiful red color.

Procedure:

1. Saute cumin seeds, garlic, ginger and onions - in that order with approximately a minute in between adding each ingredient.

2. Once the onions look translucent (I actually cook past that point and wait for it to brown a little), add in potatoes and peas, masala and salt.

3. Add a tsp of water and cook till potatoes are done. I left it on the stove a little while longer and waited until the oil had separated and the curry looked nice and dry.