New Potato & Tomato Curry

Serves 4

One for the whole family, even the fussy eaters can’t say no to this simple curry. The slightly fried potatoes absorb all the amazing heat and sourness from the spices and tomatoes and become juicy and delicious. Use new potatoes in season when available, but otherwise ordinary potatoes cut into small pieces.

For the potatoes:

• 2-4 tbsp rapeseed oil

• 600g (1lb 5 oz) new potatoes, cut in half

For the curry:

• 1 tbsp rapeseed oil

• Pinch of asafoetida

• 1 tsp black mustard seeds

• 10 fresh curry leaves

• 1 green chilli, finely chopped

• 1 tbsp sesame seeds

• 2.5cm (1 inch) piece of fresh root ginger, peeled and grated

• 4 tomatoes, finely chopped

• 1 tsp salt

• 1 tsp ground turmeric

• 1 tsp garam masala

• 1 tsp sugar

• 200ml (7 fl oz) boiling water

• Juice of ½ lime

• 20g (¾ oz) fresh coriander leaves,

finely chopped

1 Heat the oil for the potatoes in a large frying pan. Add the potatoes, cut-side down, in a single layer and cook over a medium to high heat for 1-2 minutes until beautifully golden. You may have to do this in batches, depending on the size of your pan.

2 Meanwhile, start making the curry. Heat the oil in a pan and add the asafoetida. Once it starts to sizzle, add the mustard seeds with the curry leaves and chilli and cook over a low heat until they start to pop. Then add the sesame seeds and ginger and cook for a few seconds.

3 Add the tomatoes and cook over a medium heat for 5 minutes until they start to soften. Stir in the salt, ground spices and sugar and cook for a minute.

4 Add the golden potatoes and the measured boiling water, cover and cook over a low to medium heat for about 10 minutes until the potatoes are cooked through.

5 Add the lime juice and coriander, mix well, then serve.

Recipe from Chetna’s 30 Minute Indian by Chetna Makan (published by Mitchell Beazley, £20 hardback, octopusbooks.co.uk).