Jeera Aloo

• 4 potatoes, boiled and cubed
• 2 tbsp vegetable oil
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 2 green chillies, slit lengthways
• 3cm fresh ginger, sliced very thinly
• 1 tsp red chilli powder
• ¼ tsp turmeric powder
• salt to taste
• 2 tsp mango powder (amchoor powder)
• handful of coriander leaves, chopped

Method

1. Boil the potatoes gently with the skin on for about 10 minutes. Once cooled peel and cut them into 4cm cubes and set to one side.
2. Dry roast the coriander seeds and 1 tsp of cumin seeds until fragrant then remove from the heat and cool before crushing.
3. Heat oil and add remaining cumin seeds once sizzling and fragrant, stir in the sliced green chillies and sliced ginger. Saute for a few seconds, reduce the heat and then add the roasted spice powder, turmeric powder, chilli powder and salt.
4. Add the boiled and cubed potatoes. Mix well so that it is well coated with the seasoning.
5. Cook on a gentle heat for 10 minutes stirring occasionally - you don't want them to turn into mash.
6. Add the amchoor powder and garnish with coriander leaves.