Potato curry

This is usually served for breakfast in India, but it’s pretty good any time of day!

SERVES 4 (or more as part of a multicourse meal) PREP 10min COOK 25min

• 800g medium potatoes, cut into chunks

• 3tbsp oil

• 2tsp chana dhal

• 1tsp white split urad dhal lentils

• 1tsp mustard seeds

• 1tsp cumin seeds

• 10 curry leaves

• A pinch of asafoetida

• 1 large onion, finely chopped

• 2.5cm ginger, finely chopped

• 2 tomatoes, diced

• 2-3 green chillies

• ⅓-½tsp ground turmeric

• ½tsp chilli powder

• 2tsp gram (chickpea) flour whisked in about 3tbsp water until smooth

• ½tsp sugar (optional)

• 2tbsp chopped coriander, to serve

• Puris or rice, to serve 1 Bring a pan of water to the boil and add the potatoes. Cook for 15-20min, until fork tender.

2 While the potatoes are cooking, heat oil in a large pan over medium-high heat until visibly hot. Stir in chana and urad lentils and fry until lightly browned. Add mustard seeds. When they begin to pop, lower temperature to medium and stir in cumin seeds, curry leaves and asafoetida, then fry for a further 30sec before adding onion. Fry onion for about 5min, then add ginger, diced tomatoes and chillies. Add turmeric and chilli powder and mix.

3 Once potatoes are cooked, transfer to a cutting board to cool, then peel. Add potatoes to the curry by breaking them up with hands and stir in just enough water to cover. Simmer for about 5min or until potatoes are soft to your liking, then add flour mixture and stir well. Season with salt to taste. Some people like this curry a little sweeter, so feel free to add sugar to taste, but I usually don’t.

4 Garnish with coriander and serve with rice or puris.➺