Bombay potatoes

Method

Dice the potatoes into 1cm cubes and boil until just tender, about 8 minutes, then drain well. Heat the oil in a large pan over medium-high heat and add the mustard seeds, allowing them to pop for about 30 seconds. Add the curry leaves and diced onion, cooking until the onion is soft and golden, approximately 5 minutes. Stir in the green chilli and all the spices, cooking for 1 minute until fragrant. Add the cooked potatoes and toss well to coat evenly with the spice mixture, cooking for a further 3-4 minutes until everything is warmed through. Finish with fresh coriander and serve hot.