Ingredients:
500g (1lb 2oz) potatoes, cubed
5 tbsp sunflower oil
1½ tbsp ghee
2 tsp cumin seeds
2 tsp nigella seeds
2 tsp coriander seeds
2cm (1in) fresh root ginger, peeled and finely grated
4 garlic cloves, crushed
6 tomatoes, coarsely chopped
4 tbsp tomato purée
1 tsp ground turmeric
1 tsp chilli powder, or to taste
2 tbsp dried methi (fenugreek) leaves
salt, to taste
To serve:
handful fresh dill, coarsely chopped
1 green chilli, thinly sliced
½ lemon, cut into wedges
Method:
Parboil the potatoes for a few minutes, then drain well. Heat together the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter (about 90 seconds).
Turn down the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan. Add the tomatoes, tomato purée, turmeric, chilli powder and salt to taste and stir-fry for 6–8 minutes, or until the oil rises to the top and the tomatoes are soft. Add the dried methi leaves and stir to combine.
Add the parboiled potatoes and 120ml (1/2 cup) water, stir and increase the heat to medium. Cover the pan and continue cooking for 10–12 minutes, or until the potatoes are cooked and the liquid has evaporated (you might need to top up the water). You want a thick sauce and tender potatoes.
Serve sprinkled with the dill, chilli and a squeeze of lemon.
