For potato lovers who like a hint of spice, this Indian recipe is the best thing in the world. The snap, crackle and pop as you fry the spices is part of the joy.
- 400 g pontiac or other waxy potatoes, peeled
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 5–6 fenugreek seeds
- 1 tbsp desiccated coconut
- 2 tsp sesame seeds
- 3–4 coriander sprigs, chopped
- Indian bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Boil the potatoes until soft, then cut into cubes.
Place the potato, ground cumin, coriander, turmeric and chilli in a bowl and season with salt. Toss to coat the potato evenly.
In a heavy-based pan or kadhai, heat the oil and add the mustard, cumin and fenugreek seeds and cook until sizzling (this is called tempering the spices). Add the potato and stir gently to coat in the oil. Stir in the coconut, sesame seeds and chopped coriander and serve with Indian bread.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Emma Warren. Creative concept by Belinda So.