This spiced potato dish is easy to prepare and full of flavour. Serve it as part of a curry feast.
4 tbsp vegetable oil
1 tsp black mustard seeds
1 tsp cumin seeds
6 medium potatoes, peeled, cut into 2.5cm/1in dice
2 tsp ground coriander
1 tsp turmeric
1 tsp chilli powder
4 tsp brown sugar
3 tbsp vinegar
75g/2½oz tomato purée
250ml/9fl oz boiling water
Heat a lidded frying pan over a high heat, and add the oil. Carefully tip the mustard seeds and cumin seeds into the hot pan, frying until they pop. Turn the heat down a little and add the potatoes. Stir to coat the potatoes in the spices.
Add the remaining spices to the pan with the sugar, vinegar, tomato purée and water. Stir gently to combine the ingredients. Cover the pan with a lid, and cook over a low heat until the potatoes are tender.
Remove the lid, increase the heat and continue to cook until the sauce thickens. Season to taste with salt.
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