Masala potatoes recipe
 Spicy masala potatoes are a quick and easy side dish for any Indian curry. Serve with naan bread for a tasty lunch, and add a dal for a satisfying midweek meal. 650g/1lb 7oz potatoes, preferably Maris Piper, peeled and cut into 2.5cm/1in chunks3 tbsp sunflower oil1 tsp cumin seeds1 tsp yellow mustard seeds½ onion, finely sliced1 plump green chilli, finely chopped (seeds removed if preferred)¼ tsp ground turmeric1 tsp ground corianderpinch asafoetida1 tsp flaked sea salt2 tsp fresh lemon juice 650g/1lb 7oz potatoes, preferably Maris Piper, peeled and cut into 2.5cm/1in chunks 3 tbsp sunflower oil 1 tsp cumin seeds 1 tsp yellow mustard seeds ½ onion, finely sliced 1 plump green chilli, finely chopped (seeds removed if preferred) ¼ tsp ground turmeric 1 tsp ground coriander pinch asafoetida 1 tsp flaked sea salt 2 tsp fresh lemon juice Method Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8–10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix.Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop. Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly.Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2–3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot. Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8–10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix. Half-fill a saucepan with water and bring to the boil. Add the potatoes, bring the water back to a fast simmer and cook for 8–10 minutes or until just tender. Drain the potatoes in a colander and leave them to stand while you prepare the spice mix. Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop. Heat 2 tablespoons of the oil in a large non-stick frying pan and fry the cumin and mustard seeds for a few seconds until they begin to pop. Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly. Add the onion and chilli and cook over a medium heat for 2 minutes, stirring constantly. Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2–3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot. Add the remaining oil and the drained potatoes, then sprinkle over the turmeric, coriander, asafoetida and salt. Stir-fry for 2–3 minutes, turning the potatoes in the spices until they are lightly coated and beginning to soften around the edges. Sprinkle with the lemon juice, stir together and serve hot.