The spices used in this dish help to lend a real, Indian spice sensation to the potatoes. It goes well with Lamb and Spinach Korai, and works brilliantly with chicken or salmon too.
40g Lucy Bee coconut oil
Thumb-sized piece of fresh ginger, peeled and grated
1 green chilli, deseeded and finely chopped
1 tsp nigella seeds (or cumin seeds)
½ tsp ground turmeric
1 tsp ground coriander
½ tsp garam masala plus extra to finish if needed
500g cooked potatoes, cut into 3cm cubes
Large handful of chopped coriander
Himalayan salt and ground black pepper
SERVES 4
Heat the coconut oil in a large, non-stick frying pan over a medium heat, then add the ginger and cook for a minute or so. Add the chilli, nigella seeds and ground spices and cook for another minute.
Tip in the potatoes with salt and pepper to taste, and let a crust develop on the underside of the cubes before turning to brown the other sides; you may need to add a touch more oil to help with this process. Once beautifully browned and crisped all over, remove from the heat and stir in the chopped coriander, and extra garam masala, if preferred.