• 1kg floury potatoes, cut into 2cm cubes
  • 1 tbsp cumin seeds
  • 2 tbsp vegetable oil
  • 1 tbsp mustard seeds (optional if you have these in your store cupboard!)
  • 1/2 tsp turmeric
  • 2 large red onions, finely chopped
  • 1 Kallo Garlic and Herb Stock Cube, dissolved in 250ml boiling water
  • A handful of frozen peas
  • 1 red chilli, finely chopped (optional)
  • Salt and freshly ground black pepper
  • Naan bread, plain yoghurt and mango chutney to serve (optional)
  • For the coriander and tomato chutney:
  • 1 bunch coriander leaves and fine stalks finely chopped
  • 100g cherry tomatoes, finely chopped
  • Juice of 1 lime
  • 1 red or green chilli, deseeded and finely chopped
  • 1 clove garlic, crushed
  • 1 tsp caster sugar

How to make

  1. Bring a pan of lightly salted water to the boil. Tip in the potato cubes and boil for 10 minutes, then drain and set aside.
  2. Meanwhile, heat the oil in a deep frying pan and fry onions, turmeric, cumin seeds and mustard seeds over a medium heat until soft and lightly caramelised, about 15 minutes. Pour in the stock, increase the heat a little and simmer until well reduced. Stir through the drained potatoes, along with the peas and chilli, and season with plenty of freshly ground black pepper. Cook for 5 minutes until the potatoes are soft but not completely collapsing.
  3. Make the fresh chutney by combining all the ingredients in a bowl, seasoning to taste.
  4. Serve the potatoes with the chutney spooned over the top. Naan bread, a dollop of plain yoghurt and a little mango chutney are all great accompaniments.