Rec cred: Anjum Anand (the spice tailor)
Pic cred: Ruhana Ebrahim
Salt (to taste)
3 large potatoes (halved),
15g root ginger (peeled),
3 garlic cloves (peeled),
2 large-ish tomatoes (one quartered, the other cut into slim wedges),
4 tablespoon veg oil,
¾ teaspoon cumin seeds,
1 teaspoon mustard seeds,
1 large onion (roughly chopped),
2/3 teaspoon turmeric,
2 teaspoon ground coriander,
1 teaspoon ground cumin,
1 teaspoon garam masala,
½-¾ teaspoon chilli powder,
Large handful of chopped coriander leaves
1. Bring a large pot of water to the boil and salt it well.
2. Place in the potatoes and boil until just tender (up to 30 minutes).
3. When cool enough to handle, peel and chop into 2.5cm cubes.
4. Blend together the ginger, garlic and quartered tomato until smooth.
5. Heat the oil in a large non-stick frying pan.
6. Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion.
7. Cook for a minute before adding the liquidizd tomato mixture, the ground spices and salt.
8. Sauté gently for one to two minutes or until the garlic smells cooked.
9. Add the tomato wedges, stir well and cook for three to four minutes.
10. Tip in the potatoes and cook for three to five minutes to absorb the flavours.
11. Check the seasoning, stir in the chopped coriander and serve.
I added 2 tablespoon mango chutney for some tang.