Ingredients

• 800g Maris Piper potatoes
• 50ml oil
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 2 bay leaves
• 2 dried Kashmiri chillies
• 1 small onion diced
• 1 heaped tsp. garlic and ginger paste
• 1 tbsp. garam masala
• ½ tsp. turmeric
• 1 tsp. Kashmiri chilli powder
• 2 tomatoes chopped
• 1 tbsp. tomato puree
• 300ml boiling water
• 2 fresh green chillies
• Fresh coriander chopped to garnish

Method

1. Par-boil the potatoes for 6 minutes then drain and set aside.
2. Temper the whole spices in the oil over a medium heat for a minute then add in the onion and garlic and ginger paste. Add a good pinch of salt then cook for five minutes. Sprinkle in the garam masala, turmeric and Chili powder to taste then cook for a minute, throw in the chopped tomatoes and the tomato purée which has been mixed with the water and bring up to a simmer. Add the fresh chilies and the par-boiled potatoes, then pop on a lid and cook over a low to medium heat for 25-30 minutes until the potatoes are cooked through. Finally garnish with some fresh coriander.