These potatoes add spice to any number of Western foods - fish, meat, chicken I also cook them as a delicious vegetable dish in an array of curries. Serve it with plain yoghurt and the contrast of crispy, crunchy poppadums.
1 kg potatoes, scrubbed (and peeled if you prefer)
3 tbsp sunflower oil
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
Piece of ginger about 8cm x 3cm, peeled and grated
450g tin chopped tomatoes
1 tsp ground cumin
1 tsp ground coriander
1/4 - 1/2 tsp chilli powder (or more to taste)
Chop the potatoes into small chunks, and steam or boil until cooked.
Heat the oil in a large, solid frying pan and when hot add the cumin and fenugreek seeds.
Stir; then add the ginger stir again and add the tomatoes.
Allow to cook for 2-3 minutes, then stir in the ground cumin, coriander and chilli and stir well.
Add the potatoes.
Stir in up to 250ml water as necessary and bring to the boil.
Simmer; covered, for 10-15 minutes until the potatoes are coated with a rich sauce.