Bombay aloo

Serves 6-8

This is a simple, dry Indian potato dish that you can serve with something meaty instead of rice or as part of a vegetarian meal with another vegetable dish and some bread. Even for meat-eaters, cooking vegetables with Indian spices is one of the tastiest ways of preparing them.

This is a simple, dry Indian potato dish that you can serve with something meaty instead of rice or as part of a vegetarian meal with another vegetable dish and some bread. Even for meat-eaters, cooking vegetables with Indian spices is one of the tastiest ways of preparing them.

100g ghee or vegetable oil
1 large onion, peeled and chopped
1/2tsp cumin seeds
2tsp black mustard seeds
1tsp fenugreek seeds
1/2tsp ground turmeric
1tsp garam masala
A good pinch of curry leaves
2 medium-sized red chillies, finely chopped
6 medium-sized baking potatoes, peeled and cut into rough 2-3cm chunks
1tbsp lemon juice
2tbsp chopped coriander
Salt

Melt the ghee in a heavy-bottomed pan and gently cook the onion with the spices and chilli on a low heat with the lid on, stirring occasionally for 3-4 minutes without colouring. Add the potatoes and lemon juice, cover with hot water, add about a teaspoon of salt and simmer for about 10 minutes with the lid on, then remove the lid and continue to simmer for another 5 minutes, stirring every so often until the potatoes are just cooked. Stir in the coriander and simmer for a few more minutes, or until the liquid has evaporated.