Ingredients

• 1 cup thickly sliced leeks (see step one)

• 1 cup chopped potato, into bite size pieces. It is best made with new, baby potatoes. I leave the skin on when the potatoes are new.

• 2 tbsp. mustard or other cooking oil

• 1 tsp. cumin seeds. You can use mustard seeds or Panch Pooran

• A pinch of hing or asafoetida powder

• 1/3 tsp. turmeric powder

• 1 tsp. coriander powder

• 1/2 tsp. chilli powder (coarsely ground chillies taste better)

• Salt to taste

• 1/4 tsp. Garam Masala (optional)

Instructions

1. Wash and slice Leeks, including their green stalks, thickly.

2. Heat oil in a wok or karahi.

3. Add cumin seeds and hing or asafoetida powder and allow the seeds to splutter or turn brown.

4. Add Leeks, potatoes, all the spices and salt, stir for a few seconds and cook covered on medium heat, until potatoes are cooked.

5. Adjust seasoning, sprinkle garam masala if used, turn heat up and stir fry until all water is absorbed and the vegetable look shiny.

6. Serve Plain Paratha or as part of a main meal.