Pakistani spicy potatoes (aloo bhujia) recipe
 This is gorgeous served simply with rice but also tastes great as a side dish for meat and fish. 500g/1lb 2oz potatoes, cubed 5 tbsp sunflower oil1½ tbsp ghee2 tsp cumin seeds2 tsp nigella seeds2 tsp coriander seeds2cm/1in fresh root ginger, peeled and finely grated4 garlic cloves, crushed6 tomatoes, roughly chopped4 tbsp tomato purée1 tsp ground turmeric1 tsp chilli powder, or to taste2 tbsp dried methi (fenugreek leaves)salt, to taste 500g/1lb 2oz potatoes, cubed 5 tbsp sunflower oil 1½ tbsp ghee 2 tsp cumin seeds 2 tsp nigella seeds 2 tsp coriander seeds 2cm/1in fresh root ginger, peeled and finely grated 4 garlic cloves, crushed 6 tomatoes, roughly chopped 4 tbsp tomato purée 1 tsp ground turmeric 1 tsp chilli powder, or to taste 2 tbsp dried methi (fenugreek leaves) salt, to taste handful fresh dill, roughly chopped1 green chilli, thinly sliced½ lemon, cut into wedges handful fresh dill, roughly chopped 1 green chilli, thinly sliced ½ lemon, cut into wedges Method Parboil the potatoes for a few minutes, then drain well.Heat the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter.Turn the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan. Add the tomatoes, tomato purée, turmeric, chilli powder and salt to taste and stir-fry for 6–8 minutes, or until the oil rises to the top and the tomatoes are soft. Add the dried methi and stir.Add the parboiled potatoes and 120ml/4fl oz water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10–12 minutes, or until the potatoes are cooked and the liquid has evaporated (you might need to top up the water). You want a thick sauce and tender potatoes. Serve sprinkled with the dill, chilli and a squeeze of lemon. Parboil the potatoes for a few minutes, then drain well. Parboil the potatoes for a few minutes, then drain well. Heat the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter. Heat the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter. Turn the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan. Turn the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan. Add the tomatoes, tomato purée, turmeric, chilli powder and salt to taste and stir-fry for 6–8 minutes, or until the oil rises to the top and the tomatoes are soft. Add the dried methi and stir. Add the tomatoes, tomato purée, turmeric, chilli powder and salt to taste and stir-fry for 6–8 minutes, or until the oil rises to the top and the tomatoes are soft. Add the dried methi and stir. Add the parboiled potatoes and 120ml/4fl oz water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10–12 minutes, or until the potatoes are cooked and the liquid has evaporated (you might need to top up the water). You want a thick sauce and tender potatoes. Add the parboiled potatoes and 120ml/4fl oz water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10–12 minutes, or until the potatoes are cooked and the liquid has evaporated (you might need to top up the water). You want a thick sauce and tender potatoes. Serve sprinkled with the dill, chilli and a squeeze of lemon. Serve sprinkled with the dill, chilli and a squeeze of lemon.