• 1.5tbsp sunflower or olive oil
  • 2 medium sized potatoes, peeled and diced
  • half a shallot or quarter onion finely cut
  • sprinkle of curry leaves (about 10-15)
  • 1 teaspoon mustard seeds
  • touch of tumeric (less than a quarter teaspoon)
  • quarter teaspoon salt
  • Sprinkle of fresh coriander (for garnish)


  • STEP 1
    Add the wok into the frying pan, allow to heat up.
  • STEP 2
    Add the mustard seeds, when they start to pop add the curry leaves.
  • STEP 3
    Then add the shallot and stir.
  • STEP 4
    Add the tumeric and salt and stir well.
  • STEP 5
    Once shallot is starting to soften add the potatoes and stir. Stir regularly to help the potatoes to cook evenly.
  • STEP 6
    After about 7-10 minutes the potatoes should be cooked through. Serve and garnish with fresh coriander.

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