Name: Indian spiced potatoes
Yield: Feeds four
Cuisine: India
Ingredients: 3 medium potatoes, peeled; ½ tsp ground turmeric; ½ tsp ground coriander; ½ tsp ground cumin; 1 tbsp black mustard seeds; ½ tsp sugar; ½ tsp salt; 4 tbsp peanut oil; 250 ml (9 fl oz) water; 2 tbsp chopped fresh coriander; 1 green chilli, chopped or ½ tsp chilli powder; 8 curry leaves; ½ cauliflower

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

A charming, well balanced Indian recipe that combines potatoes with cauliflower, adapted from a recipe by the charming and well balanced Indian food authority Madhur Jaffrey. When you are looking for what are called black mustard seeds, remember they are brown, but don’t ask me why.

Ingredients

½ cauliflower
3 medium potatoes, peeled
4 tbsp peanut oil

Method

Cut cauliflower into small florets until you have around 2 cups worth. Cut potatoes into small dice. Cook potatoes and cauliflower in a large pot of simmering, salted water for 2 minutes, then drain well and set aside.

Warm oil in frypan until hot. Add black mustard seeds and stir while they po