Ingredients

• 500 gm. new potatoes or large potatoes peeled and chopped into bite size pieces.

• 2 tbsp. cooking oil

• 1 tsp. mustard or rai seeds

• 7-8 curry leaves

• 1/2 inch piece of ginger, peeled and grated

• 1 onion peeled and sliced (optional)

• 1/2 tsp. turmeric powder

• 1 tsp. of coriander powder

• 1/2 tsp. of chilli powder (according to taste)

• Salt to taste

• 1/2 tsp. amchoor or dry mango powder or 1 tsp. lemon juice

• A bunch of coriander leaves (optional), chopped finely

Instructions

1. Cut potatoes into small pieces (see pictures). If potatoes are large, boil them in their skins first. Indians always boil potatoes in their skin. This stops them bursting open.

2. Put them in a colander and run cold water over them.

3. Peel and cut into bite size pieces. Keep aside.

4. Heat oil in a karahi or wok.

5. Add mustard seeds and curry leaves. Allow the seeds to splutter. It is a good idea to keep the lid on here, as seeds jump all over if you don't.

6. Add ginger, and chopped onion, if used. Fry until onion is medium brown.

7. Add raw potatoes and add all ground spices. Give a quick stir to coat potatoes and release flavour.

8. Cook covered on low heat, until potatoes are soft. You may need to add a sprinkle of water, but if you keep the heat low, it is usually not required. r If using pre-boiled potatoes, you only need to stir fry them on medium heat for 5 minutes or so. take care not to break them.

9. Add coriander leaves and serve hot with Plain Paratha or Poori or as part of any Indian meal. They also make a good filling for toasted sandwiches.