• 3 tablespoons oil
• ½ teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 medium onion, finely sliced
• 1½ teaspoons salt
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon chilli powder
• 3 medium potatoes, peeled and cut into small cubes
• 1 green chilli, chopped
• 1-2 tablespoons fresh coriander, chopped

Heat the oil in a frying pan over medium-high heat. Add the cumin and mustard seeds. Once the mustard seeds begin to pop (about 30 seconds) add the sliced onion and salt.

Sauté for a couple of minutes until the onions are translucent and then add the ground turmeric, cumin and chilli powder. Cook for another minute and then stir in the potatoes and green chilli. Add 50ml of water, bring to a gentle simmer and then reduce the heat to medium-low.

Cover and cook for five minutes, then stir and add the chopped coriander. Cook for a further three or four minutes (still covered) until the potatoes are soft but still hold their shape. This dish is always served with freshly fried puri.