Enjoy these spicy Indian potatoes as a filling for dosa (pancakes made with rice flour) for a comforting vegan supper, or serve as a side dish
Prep:5 mins
Serves 8-10
4 tbsp vegetable oil1 tsp mustard seeds10-15 curry leaves¼ tsp asafoetida1 onion, thinly sliced1 heaped tbsp tomato purée3 tsp sambar masala mixed with ¼ cup water4 large potatoes, boiled and cut into bite size chunks handful fresh coriander, finely chopped
STEP 1Heat the oil in a pan over a medium heat. Fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the onions. Cook for 3-4 mins until the onions are slightly golden.STEP 2Stir in the tomato purée along with the diluted sambar masala. Tip in the potatoes, 1¼ tsp of salt and mix well. Lightly crush the potatoes with a wooden spoon and cook for a further 3-4 mins. Taste for seasoning. Serve garnished with the coriander.
