Ingredients
2tsp coriander seeds
1tsp cumin seeds
1/2tsp mustard seeds
1tbsp ghee butter
1tbsp vegetable oil
1 fresh green chilli, finely chopped
1tsp turmeric
1kg little waxy potatoes, scrubbed or peeled
3tsp sea salt
1tsp crushed black pepper
1tsp chat masala
4tbsp dessicated coconut
1 lemon
Method
If potatoes are not little, slice them thickly.
In a dry pan lightly toast coriander seeds. Remove and lightly
crush. Lightly toast cumin and mustard seeds. Remove and put with
coriander.
Heat ghee and oil in pan, add chilli then turmeric. Stir to mix
in, then add potatoes. Stir well for a few minutes to coat
everything with the fats, cover and cook for about 10 mins or until
half cooked. Stir from time to time to prevent sticking.
Just before serving, add the coriander, cumin and mustard seeds,
salt, pepper, chat masala and coconut. Stir everything in and
continue cooking till potatoes are soft.
Serve sprinkled with lemon juice.