Jeera aloo (cumin potatoes)

Serves four Ingredients:

4-5 medium-sized potatoes such as Maris piper, peeled and cut into one inch dice 1 tbsp clarified butter ½ tbsp vegetable oil 1 tsp cumin seeds a large pinch of asafoetida 3 cloves of garlic, minced 2-3 green chillies, finely chopped (use more or less dependent on how spicy you like it) 1 ½ tsp grated fresh ginger 1 tsp ground turmeric ¾ tsp ground coriander salt to taste 100ml water (you may need more if the potatoes take longer to cook)

a handful of fresh coriander, finely chopped

¾ tsp of garam masala

Method:

Heat the clarified butter in a large saucepan along with the vegetable oil. Once it is hot, add the cumin seeds and let them sizzle and brown.

Once you get the smell of cumin, add the asafoetida and let it sizzle before adding the garlic, chillies and ginger. Stir and let the spices cook for about 30 seconds before adding the prepared potatoes. Add salt to taste, along with the turmeric and the water.

Stir and cover the saucepan with a lid. Turn down the heat to medium low. Check the potatoes after about 12 minutes to see if they are cooked through and to make sure that the added water hasn’t run dry. Add extra water if the potatoes are not soft and yielding and let them cook further.

Once they are ready, add the garam masala and the chopped coriander. Serve as an accompaniment to a meal or as the main dish with some rice or naan.