Instructions: Depending on their size and shape halve quarter or slice the potatoes.

Put them into a bowl with the tomatoes.

Heat the oil in a small frying pan until very hot then add the ginger garlic and chilli and Stir fry for a few seconds.

Tip over the potatoes and tomatoes and stir.

Dryfry the cumin and mustard seeds in a small heavy frying pan over a high heat until they give off a fragrant nutty scent.

Tip into a bowl cool and then crush coarsely.

Add to the potatoes along with the yoghurt coriander and salt and mix evenly.

Spoon into a serving dish and dust lightly with cayenne pepper (or paprika if one chilli alone is more than enough for you).

Dry frying means exactly what it suggests ie heating the frying pan over a high heat with no oil at all then adding the whole spices and shaking them over the heat to toast them and bring out their full flavour. It also crisps them up so that they crush more easily.

Serves 4

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