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Aloo Ka Bhurta, Indian Crushed Potatoes

When I want this side dish to tick all vegetable boxes I like to add large chunks of cauliflower in with the potato for the last few minutes of cooking, and I stir in a few handfuls of baby spinach at the end of braising with the potatoes.

"Yummy yummy"- Patsy McCartney.

Pictured: Aloo Ka Bhurta, Indian Curshed Potatoes

450g Sebago potatoes
Salt to taste
¼ cup ghee, or substitue for half vegetable oil and half butter
1 tsp cumin seeds
1cm piece root ginger, peeled and finely chopped
2 green chillies, seeded and finely chopped
½ onion, diced
½ tsp ground turmeric
4 tomatoes, diced
Juice ¼ lemon
Coriander leaves - not too many they are a bit bossy, chopped

Boil the potatoes in water until just cooked. Drain, peel and break up without mashing completely.

Heat the ghee in a pan and add the cumin seeds. Add the ginger and chillies and sauté. Add the onion and fry well without colouring. Add the turmeric and tomato and cook well. Add a spoonful of water and continue cooking. Add the potatoes, then season. Mix well. If required, adjust the consistency with water. Finish with lemon juice and coriander leaves.

Serves 4