Bring a saucepan of salted water to the boil. Add the potato, lower heat to a simmering, and cook for 12-15 minutes or until tender. If peas need softening further after soaking, add to saucepan with potatoes, 5 minutes after the potatoes begin to simmer. Drain, cool for 2 minutes. In a bowl, combine the potato and peas with the onions, yoghurt, chillies, ground coriander and cumin and salt. Mix well.
In a small pan, heat the mustard oil, then add the fenugreek. When the seeds are brown, add the turmeric powder and stir. Remove from heat and pour the oil mixture into the bowl with the potatoes and combine.
Season to taste. Cover and chill in a refrigerator. Garnish with coriander to serve.


  • 4 medium potatoes (Desiree work well), peeled cut in chunky pieces
  • ½ cup (100 g) dried whole green peas, soaked overnight and washed
  • 1 medium onion, finely sliced
  • 1 cup plain yoghurt
  • 1 tsp red chilli powder
  • 1 long green chilli, chopped (optional)
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • salt, to taste
  • 2 tbsp mustard oil
  • ⅓ tsp fenugreek seeds
  • ¼ tsp turmeric powder
  • coriander leaves