900g new potatoes 3 tbsp sunflower oil 1 tsp brown mustard seeds 1 tsp cumin seeds 1 tsp cardamom pods 1 pinch chilli flakes 1 small knob ginger, peeled and finely chopped 2 cloves garlic, finely chopped 2 red chillies, tops removed and seeded, plus extra for garnishing 250g long green beans, trimmed 2-3 tbsp curry leaves 1 small bunch coriander leaves, chopped salt and freshly ground black pepper
1) Cook the potatoes in a large saucepan of salted, boiling water until tender to the point of a knife, about 20 minutes. 2) Drain well and rinse under cold running water for two minutes. Once cool enough to handle, cut the larger potatoes in half; the potatoes should now all be roughly the same size. 3) Heat two tablespoons of oil in a large saute pan set over a moderate heat. Add the mustard seeds, cumin seeds, cardamom pods and a pinch of chilli flakes, frying until the mustard seeds start to pop. 4) Add the garlic, ginger and chillies and fry for one minute, stirring well. 5) Add potatoes and the remaining oil and fry for six to eight minutes until golden-brown, turning the potatoes from time to time. 6) In the meantime, cook the beans in a large saucepan of salted, boiling water for three to four minutes until tender. Drain well and set aside. 7) Stir the curry leaves into the potatoes and adjust the seasoning to taste. 8) Serve straight from the pan with the beans on top and a sprinkle of chopped coriander as a garnish.