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Cook potatoes in a pan of salted boiling water for 10 mins until tender. Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.
Heat the oil in a large frying pan and then add the asafoetida, spices and dried chillies. Cook for a few mins until the spices pop and the chillies darken.
Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite. Stir in the lemon juice, coconut and coriander, and serve.