Bombay Aloo

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Deliciously hot and spicy potatoes cooked very simply with a warming bite of mustard seeds and fragrance of curry leaves.

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This is a really fast and easy side dish to cook. Whenever I have a people over for dinner I always seem to have a last-minute panic that all the food is going to disappear too quickly - so this is the dish I cook to pad out the meal. Funnily enough, this is always the one that people ask for the recipe for, rather than the main centrepiece. There's a compliment in there somewhere. Anyway, this is a really quick thing to cook and it's a lovely way to jazz up your potatoes. Ideally you'll serve up deliciously spiced individual cubes of potatoes, so try not to stir them too much. You don't to be serving a bowl of Indian mash potato... although that actually sounds rather good!

Ingredients
1 tbsp vegetable oil
1 tsp mustard seeds
5 curry leaves
1 onion, sliced
2 green chillies, finely chopped
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp red chilli powder (optional)
½ tsp turmeric
1 tsp salt
2 potatoes, cut into chunks
1 tsp garam masala
Handful fresh coriander, finely chopped

Method
Heat the oil in a pan and add the mustard seeds and curry leaves.
Once the mustard seeds splutter stir in the onions and cook until they turn a light golden brown colour.
Place the coriander and cumin seeds into a pestle and mortar and pound to a powder. Add this, the turmeric, green chillies and chilli powder to the onions.
After a minute, the spices will become fragrant, stir in the potatoes and salt then cook for about 5 minutes.
Reduce the heat and stir in a splash of water. Place the lid on the pan and leave to steam for about 15-20 minutes until the potatoes are soft.
Remove from the heat and finish with one teaspoon garam masala and a handful of fresh coriander.