Bombay Aloo

This spicy potato curry makes an ideal accompaniment to an Indian meal. Use a firm variety such as Marfona or Desiree so that the potato holds its shape while cooking. For a change you could also try adding some cooked cauliflower or shredded spinach in the last few minutes of cooking.

Serves 2 - 3

What you'll need:

• 2 large potatoes
• 1 medium onion, peeled and finely sliced
• 4 tablespoons oil (sunflower oil carries spices well)
• ¼ teaspoon whole mustard seeds
• 1 green chilli, de-seeded and finely chopped (more if you like it fiery)
• ¼ teaspoon turmeric powder
• 2 garlic cloves, peeled and crushed
• Small handful of chopped coriander leaves
• Sea salt and black pepper to season

What to do:

1. Peel the potatoes then cut in to large dice and boil or steam for 10 minutes, or until slightly tender.

2. Heat the oil in a pan on a medium heat setting. To check that the oil is hot enough, sprinkle in a few mustard seeds. If they pop it's ready.

3. Add the remainder of the mustard seeds. Then add the chilli and turmeric powder to the sizzling seeds.

4. Fry this pungent mixture of oil and spices for a minute or so, then add the onion and garlic and fry for 5 minutes to soften.

5. Add the potatoes and fry gently for about 10 minutes, stirring frequently so that the potatoes are smothered in seeds, and have a crispy golden coating.

6. When the potatoes are cooked, stir in the coriander and serve.

Bombay Aloo