World Cuisine

  • 4 tablespoons sunflower oil
  • 1 teaspoon black mustard seeds
  • 3 teaspoons cumin seeds
  • 8–10 curry leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 500 g (1 lb) potatoes, cooked, peeled and cut into 2.5 cm (1 inch) cubes
  • 4 tablespoons chopped fresh coriander
  • lime juice, for squeezing
  • salt

Heat the oil in a large nonstick wok or frying pan. Add the mustard seeds, cumin seeds and curry leaves.

Stir-fry for 1–2 minutes and then add the ground spices and potatoes. Season well and stir-fry over a high heat for 4–5 minutes.

Remove from the heat, stir in the fresh coriander and squeeze in lime juice to taste.

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