Bombay Potatoes

Ingredients

• 800 g waxy potatoes, in 3 cm chunks
• 3 tbsp vegetable oil
• 2 tsp black mustard seeds
• 2 tsp cumin seeds
• 15 curry leaves
• 1 onion, finely sliced
• 2 green chillies, slit
• 1 tsp turmeric
• 2 tsp ground coriander
• 2 tomatoes, chopped
• a handful of coriander
• juice of 1/2 lemon

Method

1. Boil, then dry

   Boil the potatoes in salted water until just tender, drain, and leave them to steam dry in the colander for five minutes. Damp potatoes will not take colour in the pan.

   15 min

2. Temper the seeds

   Heat the oil and add the mustard seeds; when they pop, add the cumin and curry leaves — they will spit. Seeds that have not popped have not released anything, so wait for the sound.

   1 min

3. Onion and ground spices

   Add the onion and chillies and cook until golden, then the turmeric and ground coriander for 30 seconds.

   8 min

4. Tomato, then potatoes

   Add the tomatoes and cook until they collapse into a thick paste, then fold the potatoes through and let them fry, undisturbed, so some faces crisp up. Stir constantly and you get spiced mash.

   10 min

5. Finish

   Season, add the lemon juice and coriander. Good hot as a side, and good cold the next day stuffed into a wrap.