Ingredients

4 Tbsp	Vegetable oil
4 cloves	Garlic, finely chopped
4 Tbsp	Chopped ginger
1	Onion, finely chopped
1 Tbsp	Cumin seeds
1 tsp	Black mustard seeds
1	Lemon, zested
1	Red chilli, thinly sliced
1 tsp	Ground turmeric
1 kg	Little Diggers potatoes, well scrubbed, halved (Main)
1 cup	Frozen peas, thawed
200 g	Feta, crumbled
2 sprigs	Fresh coriander, for serving

Directions

1. Heat the oil in a large frying pan over moderate heat.
2. Add the garlic, ginger, onion, cumin and mustard seeds, the zest and chilli.
3. Mix well and fry gently for 10 minutes or until the onion is soft.
4. Add the turmeric, potatoes and enough water to cover. Mix well and bring to the boil.
5. Simmer 20-30 minutes or until the potatoes are tender, the water has almost all evaporated and the mixture is thick.
6. Stir in the peas and simmer another 4 minutes.
7. Taste and season with salt.
8. Serve the potatoes warm or at room temperature sprinkled with the feta and coriander sprigs with lemon wedges on the side for squeezing.