Fried Indian Potato

This recipe can be served alone or used to make Pani Puri (see recipe, left) or served with Dosa. Serves 4. Ready in 45 minutes

¼ cup peanut oil

4 large potatoes 600g,

peeled and diced 1 tsp salt

¼ tsp ground white

or black pepper ¼ tsp turmeric

¼ tsp ground cumin ¼ tsp ground coriander ½ tsp ground curry powder 1 clove crushed garlic ½ small lemon

To finish

1 tsp ghee

½ tsp brown mustard seeds ¼ tsp chilli flakes handful coriander leaves

In a large wide fry pan add oil, diced potato, salt, pepper, spices and garlic, toss to coat over a medium heat. Turn down to simmer and toss regularly to stop the potatoes catching on the bottom of the pan. The potatoes will cook in 15-20 minutes and should retain most of their cubed shape if cooked evenly (a little water can be added, if needed, to stop the potatoes catching). Add a squeeze of lemon juice, stir through, and transfer to a serving bowl.

To finish: Heat the oil in a small saucepan to a high heat. Add ghee, mustard seeds and chilli flakes and toast till aromatic and the seeds pop. Sprinkle over the potatoes, garnish with coriander.