Pakistani spicy potatoes (aloo bhujia)

1. 1

   Parboil the potatoes for a few minutes, then drain well.

2. 2

   Heat the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter.

3. 3

   Turn the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan.

4. 4

   Add the tomatoes, tomato purée, turmeric, chilli powder and salt to taste and stir-fry for 6-8 minutes, or until the oil rises to the top and the tomatoes are soft. Add the dried methi and stir.

5. 5

   Add the parboiled potatoes and 120ml/4fl oz water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10-12 minutes, or until the potatoes are cooked and the liquid has evaporated (you might need to top up the water). You want a thick sauce and tender potatoes.

6. 6

   Serve sprinkled with the dill, chilli and a squeeze of lemon.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.