Potatoes cooked in mint & tamarind

Serves 4 Prep 20 mins Cook 25 mins 750g floury potatoes, such as Maris Piper, peeled and cut into 1 inch cubes

THE KEY SPICES

½ tsp turmeric ½ tsp mustard seeds 1 tsp cumin seeds 1 tsp red chilli flakes 1 bay leaf

THE WARMING SPICES

1 tsp fennel seeds ¼ tsp nigella seeds 1 tsp fenugreek leaves, soaked in 2

tbsp of hot water

THE OTHER SPICES

½ tsp asafoetida (available at Tesco) ½ tsp ajwain seeds (available at Tesco) 1 tsp mango powder (available at Tesco) 1 tsp dry mint leaves

THE WET INGREDIENTS

3 tbsp vegetable oil 1 heaped tsp tomato paste 1 tsp garlic, grated 1 tsp ginger, grated 2 tbsp tamarind pulp small bunch of fresh coriander, chopped

1 Parboil the potatoes in a large pan with a pinch of salt and the turmeric for about 5 mins. Drain in a colander and place a kitchen towel over the top so that the potatoes steam dry. Set aside.

2 Place a large sauté pan on a low heat and add the vegetable oil. Once the oil is warm, add the mustard seeds, fennel seeds, nigella seeds, asafoetida and ajwain. Stir well into the oil, stir in the remaining key spices and fry until fragrant.

3 Add the tomato paste, garlic and ginger. Stir and fry for 1 min. Add the potatoes, coat and stir really well. Ensure that the potatoes are cooked through and a little crispy on the outside.

4 Add the fenugreek leaves, mango powder, mint leaves and tamarind and cook for a further minute. Remove from the heat, place the lid on the pan and leave for 10 mins. Add the chopped fresh coriander and serve with chapattis and a little natural yogurt.