Spicy smoky potatoes

Serves 4 Starters and mains

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Method

A chipotle chilli is a smoked jalapeño and quite fiery. If you don’t have any, just use a little extra smoked paprika, along with a fresh chilli if you want some heat.

Fill a saucepan with cold water. Add the potatoes with the turmeric and chipotle chilli and bring to the boil, then cook until soft (depending on how large the potatoes are, this could take up to 30 minutes. drain the potatoes once they are soft, reserving the boiled softened chipotle chilli if you have used one.

Gently heat a heavy-based frying pan. Toast the urad dhal (if using) and fenugreek seeds until nutty and fragrant and starting to turn golden brown. Pour over the oil and add the mustard seeds and cumin seeds. Once they start to sizzle, add the smoked paprika, garlic and spring onions, and allow them to soften for a minute or so. Finely chop the reserved chipotle chilli (if you used one) and stir this through. Add the potatoes, using a fork to break them up slightly.

Season with a little salt, remembering that you are going to sprinkle over some salted peanuts later, and squeeze over the lime juice. Taste and adjust the seasoning. To make this dish extra crunchy, leave the potatoes to cook and slightly catch on the base of the pan. Stir them every now and again until crispy and golden brown all over.

Serve sprinkled with the fresh coriander and salted nuts, with lime halves to squeeze over, for an ultimate veggie side dish.