World Cuisine

  • 2 tablespoons vegetable oil
  • 1 teaspoon coarsely ground coriander seeds
  • 1 teaspoon cumin seeds
  • 3 plum tomatoes, roughly chopped
  • 10 shallots, peeled
  • 1 teaspoon chilli powder
  • ½ teaspoon ground turmeric
  • 1 tablespoon dhana-jeera
  • 1 teaspoon sugar
  • 4–6 tablespoons lemon juice
  • 3 large potatoes, cut into matchsticks
  • 150 ml (¼ pint) water
  • 2 tablespoons chopped fresh coriander
  • salt and pepper

Heat the oil in a large frying pan and add the ground coriander, cumin seeds, tomatoes and shallots. Stir-fry for 2 minutes, then add the chilli powder, turmeric, dhana-jeera, sugar and lemon juice to taste. Stir to mix well.

Add the potatoes and water, cover and cook gently for 10–15 minutes or until the potatoes are tender. Stir in the fresh coriander, season with salt and pepper and serve hot with pappadoms.

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