This potato dish comes from the State of Gujarat, located in the northwest corner of India. It's deliciously spicy and very simple to make. Fresh curry leaves and finely sliced green onion is also a nice addition in the last step.
- 450g waxy potatoes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp chilli flakes
- sea salt
- 3 tbsp vegetable oil (or 2 veg oil + 1 mustard oil)
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp fenugreek powder
- 1 tsp methi (fenugreek leaves)
- 1 tbsp shredded coconut
- 2 tsp sesame seeds
- 1/4 cup fresh coriander leaves, chopped
Boil the potatoes until soft. Drain and cool for a few minutes and cut into 2cm cubes. Put potato, ground coriander, ground cumin, turmeric and chilli into a bowl and season with salt. Toss quickly to coat the potatoes in the spices.
Heat a frying pan over medium-high heat, add the oil and then follow with the mustard and cumin seeds, fenugreek powder and leaves and temper until the seeds start to pop. Add the potato and toss carefully to incorporate the spices well. Add the coconut, sesame seeds and chopped coriander.