Seasonal Recipes

Gujarati Potatoes

500g kipfler potatoes
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp chilli flakes
sea salt
3 tbsp ghee or vegetable oil
1 tsp black mustard seeds
1 tsp cumin seeds
1/2 tsp fenugreek powder
1 tsp methi (fenugreek leaves)
2 sprigs fresh curry leaves, picked
1 tbsp shredded coconut
2 tsp sesame seeds
¼ cup fresh coriander leaves, chopped

Boil the potatoes until just cooked. Drain and cool for a few minutes and cut into quarters lengthways or 2cm cubes. Put potato, ground coriander, ground cumin, turmeric and chilli into a bowl and season with salt. Toss quickly to coat the potatoes in the spices. Set aside.

Heat a frying pan or wok over medium-high heat. Add the oil and then follow with the mustard and cumin seeds, fenugreek powder, methi and curry leaves and temper until the seeds start to pop. Add the potato and toss carefully to incorporate the spices well. Add the coconut, sesame seeds and chopped coriander