Mumbai toasties

Makes 2 2–3 tbsp ghee or vegetable ghee 1 tsp cumin seeds 10 curry leaves 1 onion, finely chopped 2–3 green chillies, sliced 1 tbsp garlic and ginger paste 1 tsp chilli powder (optional) ½ tsp ground turmeric 2 potatoes, peeled and cubed 3 tbsp chopped coriander 150ml mint and coriander sauce (see below) 4 pieces of white bread 4 slices of Cheddar 8 slices each of tomato, cucumber, red pepper and red onion Butter, for frying for the sauce 2 tsp cumin seeds 1 large bunch each fresh mint and coriander, about 100g each 6 green chillies 4 garlic cloves 5cm piece of ginger Juice of 2 lemons

1 To make the sauce, toast the cumin seeds in a dry frying pan until warm and fragrant. In a blender or spice grinder, blend to a thick green paste with the rest of the sauce ingredients, loosening with more lemon juice or water if needed. Add salt to taste. This makes 250ml; it will keep for up to 3 days in the fridge.

2 To make the spiced potatoes, heat the ghee in a large pan over a medium-high heat. Fry the cumin and curry leaves for 30 seconds, then add the onion. Soften for 5 mins, then add the chillies, garlic and ginger paste, chilli powder (if using) and turmeric.

3 Add the potatoes and enough water to cover. Simmer for about 10 mins, until tender and quite dry. Season to taste and stir in the coriander. Set aside to cool slightly.

4 Spread the sauce all over the bread. Sandwich with the potato mixture, sliced cheese, tomato, cucumber, pepper and red onion.

5 In a large pan, fry the sandwiches in butter until browned on both sides. Halve sandwiches and serve. Taken from The Curry Guy Veggie by Dan Toombs (Quadrille). Photography: Kris Kirkham