Spicy Potatoes (Aloo Bhujia)

Ingredients for  3-4  Servings

• 500g

  Potatoes, cubed
• 5 tbsp

  Sunflower oil
• 1½ tbsp

  Ghee
• 2 tsp

  Cumin seeds
• 2 tsp

  Nigella seeds
• 2 tsp

  Coriander seeds
• 2cm

  Fresh root ginger, peeled and finely grated
• 4

  Garlic cloves, crushed
• 6

  Tomatoes, roughly chopped
• 4 tbsp

  Tomato purée
• 1 tsp

  Ground turmeric
• 1 tsp

  Chilli powder, or to taste
• 2 tbsp

  Dried fenugreek leaves
• -

  Salt, to taste
• To Serve

• Handful

  Fresh dill, roughly chopped
• 1

  Green chilli, thinly sliced
• ½

  Lemon, cut into wedges

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Parboil the potatoes for a few minutes, then drain well.
2. Heat the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter.
3. Turn the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan.
4. Add the tomatoes, tomato purée, turmeric, chilli powder and salt to taste and stir-fry for 6–8 minutes, or until the oil rises to the top and the tomatoes are soft. Add the dried fenugreek leaves and stir.
5. Add the parboiled potatoes and 120ml water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10–12 minutes, or until the potatoes are cooked and the liquid has evaporated (you might need to top up the water). You want a thick sauce and tender potatoes.
6. Serve sprinkled with the dill, chilli and a squeeze of lemon.