Authentic Potato Curry Recipe

Ingredients (serves 2):

• 450g evenly-sized potatoes (with skin on)

• 2 large ripe tomatoes or 1 can chopped tomatoes, blended

• 2 tbsp vegetable oil

• 1/2 tsp black mustard seeds

• pinch asafoetida

• 1/2 tsp deggi mirch chilli powder

• 1 tsp Dhana Jeera powder

• 1/4 tsp turmeric powder

• 1 heaped tsp chopped coriander

Let's make it!

1. Boil the potatoes in salted water until just tender. Once tender, drain and place in cold water to cool for two minutes. Use your fingers to remove the peel and cut the potatoes into 2cm cubes.

2. Warm a medium-sized saucepan over medium-high heat and add the oil.

3. Add the mustard seeds - they should sizzle and pop a little - and stir for 15 seconds

4. Add the asafoetida, stir again and then add the tomatoes. Let it bubble nicely for 3-4 minutes (turn it down if it's too fierce).

5. Season with salt to your taste, then add Dhana-jeera powder, chili powder, and the freshly chopped coriander. Stir well.

6. Add 2 tbsp water, cook for 5 minutes, then add the potatoes and cook for another 5 minutes.

7. If you wish, sprinkle with more chopped coriander to serve.

Enjoy!