Sort ingredients
pincottk
QR Code
Listen
Pdf
Slice the potatoes into ½-1cm / ¼-½ inch rounds and then dice these further into small evenly sized cubes.
Using a wok or non stick frying pan, take the minimum amount of oil needed to cover the base of the pan and fry the cubed potatoes over a high heat for a couple of minutes. And then turn the heat down to medium and cover. (Use foil if your pan doesn’t have a lid.)
Once the potatoes are beginning to soften, about 10 minutes, add the turmeric, chilli and some salt, closely followed by the whole spices.
Give the pan a good stir and then cover again and cook for about another 10 minutes; when the potatoes are nearly ready take the lid off and give a final blast of heat to enable any excess liquid to evaporate.
Tip into a bowl, and scatter over the coriander.