Recipes like this one are hard to come by, and I have to credit this recipe to writer and cook Shayma Saadat, who has wonderful stories and memories of her father and the beauty of Afghan food.
Heat the olive oil in a large heavy-based frying pan; choose one that has a lid. Add the onion and cook over medium heat for 2 minutes, then add the garlic and ginger and stir for 30 seconds, or until fragrant.
Add the tomatoes, ground spices and chilli and cook, stirring, for 1 minute. Now add the potato discs and gently stir for 2–3 minutes, ensuring that each disc is thoroughly coated with the sauce.
Meanwhile, prepare the minted yoghurt. Put the yoghurt in a small bowl and whisk in 2 tablespoons water. Stir in the mint and salt.
Arrange the potato discs in a serving dish and drizzle with the minted yoghurt. Garnish with extra mint.
For a final hit of flavour, heat the coconut oil in a small pan until it starts to smoke, then spoon it over the finished dish. Serve warm.
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