Crusty North Indian Masala Potatoes with Cashews

• Ghee or oil – 2 tbsp

• Minced fresh ginger – 1 tbsp

• Minced seeded green chilies  – 1 tbsp

• Black mustard seeds – 1 tsp

• Handful fresh curry leaves

• Just tender, cooked, peeled potatoes, diced – 750g

• Fresh ground coriander powder – 1 tsp

• Fresh ground cumin powder – ½ tsp

• Chat masala – ½ tsp

• Turmeric powder – ½ tsp

• Salt – ½ tsp

• Lemon juice – 2 tsp

• Chopped fresh coriander leaves – 2 tbsp

• Toasted cashews – 1 cup

1. Heat the ghee or oil in a large frying pan over moderate heat until fairly hot.

2. Sprinkle in the mustard seeds and fry them until they sputter and pop.

3. Add the curry leaves and fry them until they crackle and become a little translucent.

4. Stir through the minced ginger and chilies and fry for 1 or 2 minutes, or until they are translucent and fragrant.

5. Fold in the diced potatoes and stir well. Cook until a little crusty.

6. Sprinkle in the four powdered spices and the salt. Saute for 1 minute, then add the cashews and lemon juice.

7. Fold in the fresh coriander leaves. Serve hot with breads of your choice.