Masala Potatoes

Ingredients for  4-6  Servings

• 650g

  Potatoes, preferably Maris Piper, peeled and cut into 2.5cm chunks
• 3 tbsp

  Sunflower oil
• 1 tsp

  Cumin seeds
• 1 tsp

  Yellow mustard seeds
• ½

  Onion, finely sliced
• 1

  Plump green chilli, finely chopped (seeds removed if preferred)
• ¼ tsp

  Ground turmeric
• 1 tsp

  Ground coriander
• Pinch

  Asafoetida
• 1 tsp

  Flaked sea salt
• 2 tsp

  Fresh lemon juice

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8–10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix.
2. Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop.
3. Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly.
4. Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2–3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot.