This potato dish comes from the state of Gujarat, located in the northwest corner of India. It's a method used to take the humble boiled potato and elevate it to new levels. Easy to make and an ideal accompaniment to any Indian spread; even with your favourite piece of char-grilled meat.
- 500g kipfler potatoes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 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)
- 2 sprigs fresh curry leaves, picked
- 1 tbsp shredded coconut
- 2 tsp sesame seeds
- ¼ cup fresh coriander leaves, chopped
Boil the potatoes until just cooked. Drain and cool for a few minutes and cut into quarters lengthways or 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. Set aside.
Heat a frying pan or wok over medium-high heat. Add the oil and then follow with the mustard and cumin seeds, fenugreek powder, methi and curry 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.