Potatoes, Eggs and Cumin

(Serves 2-3)

500 g small potatoes, unpeeled
0.5 tsp cumin seeds
1 tsp ground cumin
2 tsp very finely chopped/grated root ginger
oil
black pepper (in grinder)
2 tbs chopped coriander leaves optional for garnish
Cook potatoes and drain. Peel if old. Cut into 2cm chunks.
4 hard boiled eggs, halved

Fry cumin seeds in v hot oil for about 10 secs.
Add potatoes, ginger, ground cumin and black pepper to pan.
Stir gently and fry for about 10 mins.
Add eggs and gently fry for about 1 min.
Option: stir in chopped coriander leaves and serve.

Mushroom and Pea Curry

(serves 2-3)

Oil
0.5 tsp cumin seeds
1 tsp chopped garlic
400 g medium-sized mushrooms, cut lengthways into quarters
2 tsp finely grated/chopped fresh root ginger
1 small hot chilli, finely chopped
1 tsp ground coriander
1 tsp garam masala
1 tbs tomato puree
150 g peas (frozen will be fine)
2 tbs finely chopped fresh coriander - optional garnish
2 tbs plain yogurt
300 ml water

Fry cumin seeds in v hot oil for about 10 secs. Add garlic and stir a couple of times.
Add mushrooms, ginger and chilli. Cook, stirring, until mushrooms turn silken.
Add ground coriander and garam masala and stir for about half a min.
Add tomato, peas and water.
Stir well and bring to the boil.
Cover and simmer gently for about 5 mins.
Stir in yogurt and simmer for about 1 min.
Serve with chopped coriander garnish if wanted.