Boil the new potatoes in a pan of salted boiling water for about 15-20 minutes or until perfectly cooked


As the potatoes are cooking, place a small pan over a medium heat and once hot, add the ingredients for the spice blend and dry roast for a few seconds until fragrant. Take of the heat and once cooled, blend in a spice grinder to a powder


Once cooked, drain the potatoes and when cool enough to handle, rubs the skins off with your hands or a paring knife (this is easiest to do when the potatoes are still warm)


Place a kadai or wok over a medium heat, add the oil and once heated add the mustard seeds. When they start to pop add the urad dal and fry until they turn golden


Add the curry leaves and asafoetida, followed by the cooked potatoes, turmeric, salt and pepper. Cook whilst continuously stirring until you have a nice golden colour on the potatoes


Add the spice blend and toss to combine then serve up hot with chopped coriander

Recommended Articles

Leave a Reply