• 6 medium potatoes, halved
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • Half tsp chilli powder
  • Half tsp turmeric powder
  • Quarter tsp asafoetida powder
  • 1 tsp whole jeera
  • 2 tbsp yoghurt
  • 2 tbsp sunflower (or other flavourless) oil


Heat the oil on a high flame, and when hot add the asafoetida powder.

Then add, in order, coriander, cummin, chilli and turmeric powders.

Let the spices bubble up in the pot for a minute and then add the potatoes.

Give them a good stir, mixing the masalas in and then add the whole cummin.

Fry the potatoes for a minute or two until they start browning, and then add the yoghurt.

Mix it into the potatoes and then lower the flame to medium, cover and cook until the potatoes are done.

Add salt to taste. These are great as a side dish or on their own as moreish nibbles.

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