- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- ½ a thumb of ginger, peeled and finely grated
- 1 large garlic clove, peeled and crushed
- 1 red onion, peeled and finely sliced
- 1 tsp turmeric
- 1 tsp garam masala
- ½ tsp chilli powder, to your taste (optional)
- Enough new potatoes for 4, scrubbed and cut into 2½cm-thick pieces
- Coriander leaves, to garnish
Prep: 5 mins | Cook: 20 mins
1. Heat the oil in a hot, lidded frying pan and fry the cumin and mustard seeds for a few secs till they pop. Now add the ginger, garlic and onion and continue frying for a further 1 min, stirring, then add the turmeric, garam masala and chilli powder (if you're using it). Cook and stir for 1 more min.
2. Turn the heat down to low and add the chopped potatoes to the pan. Pour in half a mug of water, put the lid on and continue cooking for about 10-15 mins, stirring regularly, or till the potatoes are just tender. You may need to add a little extra water to stop them sticking to the pan as they cook – add just what you need to keep the potatoes mobile in the pan, though, so they're quite dry when you serve them.
3. Transfer the potatoes to a serving dish and garnish with coriander leaves to serve.