Ingredients

Method

• 50 ml rapeseed oil
• pinch of asafoetida
• 1 t cumin seeds
• 1 onion, finely chopped
• 2.5 cm piece of fresh root ginger, finely chopped
• 4 cloves garlic, finely chopped
• 1 green chilli, finely chopped
• 4 medium potatoes, peeled and cut into 2.5 cm dice
• ½ t salt
• ½ t ground turmeric
• ½ t chaat masala
• 1 t chilli powder
• 1 t garam masala
• 1 t amchur (mango powder)
• handful of coriander leaves, finely chopped

Method

Ingredients

1. Heat the oil in a saucepan over a medium–low heat. Add the asafoetida and cumin and let the mixture sizzle for a few seconds, then stir in the onion and cook for 4–5 minutes until softened.

2. Add the ginger, garlic and chilli to the pan, mix well and continue to cook over a medium–low heat for 1 minute. Next, stir in the potatoes and cook over a high heat for 1 minute.

3. Now cover the pan with a lid and cook over a low heat for 10–12 minutes until the potatoes are cooked through and soft. Add the salt and spices to the pan with the coriander, mix well and cook over a high heat for 1 minute more, then serve immediately.

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Extracted with permission from Chetna's Indian Feasts: Everyday meals and easy entertaining by Chetna Makan. Published by Hamlyn, August 2023. Photography by Nassima Rothacker. Hardcover R715,00 (octopusbooks.co.uk)