4 medium potatoes (approx. 600g), very finely sliced, preferably on a mandoline
1tsp ground turmeric
3tsp ground coriander-cumin powder 1 x (available from Asian supermarkets, or see cook’s note)
2tsp red chilli powder
1⁄2tsp salt
1tsp sugar
Method
Heat the oil in a large, heavy- based pan with a lid over a medium heat. Add the mustard seeds and once they start to crackle, stir in the asafoetida.
Add the potatoes and turn to coat fully in the oil, then add the turmeric, coriander-cumin powder, chilli powder and salt. Stir gently to prevent the slices sticking to each other, spreading them out evenly in the pan.
Cover the pan and cook for 12-14 minutes until the potatoes are tender. Stir gently every now and then to ensure that they’re not sticking to the bottom.
Remove from the heat and season with the sugar, stirring gently so the potato slices don’t break. Serve hot.
COOK’S NOTE To make coriander-cumin powder, dry-roast coriander and cumin seeds (using a ratio of 3:1) for around 3 minutes, then blend to a smooth powder.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE SPICE COLLECTOR’S COOKBOOK BY VINA THAKKAR PATEL, PHOTOGRAPHY BY JONATHAN LOVEKIN (NOURISH BOOKS, £25).
