Potato and cumin curry

This classic potato curry from South India is a dish frequently featured as street food. It works very well as an accompaniment to other curries and dishes, so that you have a selection of different flavors, colors, and textures

2 tbsp vegetable oil

4 garlic cloves, crushed

2in (5cm) piece of fresh ginger, grated

1⁄3 cup shallots, finely chopped

1lb (450g) all-purpose potatoes, peeled and cut into ½in (1cm) dice

1 tsp ground turmeric

1 tbsp black mustard seeds

1 tbsp ground coriander

1 tbsp ground cumin

2 green cardamom pods

3 fresh green jalapeño or serrano chilies, seeded and finely chopped

4 medium tomatoes, chopped

1 cup canned chickpeas (garbanzo beans), drained and rinsed in cold water

1 tsp salt

juice of 1 lemon

½ bunch of fresh cilantro

freshly ground black pepper

• Heat the oil in a heavy saucepan over medium-high heat. Add the garlic and ginger. Cook for 2–3 minutes until the garlic and ginger are fragrant. Add the shallot and potato and cook, stirring and tossing, for about 4 minutes or until the shallot has softened. Stir in the turmeric, mustard seeds, ground coriander, cumin, and cardamom. Cook for 1 minute until the spices are fragrant, then add the chilies, tomato, and chickpeas. Add ¼ cup water and the salt, season with pepper, and cover the pot. Continue cooking over medium-high heat for about 20 minutes until the potato is tender when pierced with the tip of a sharp knife.
• To finish, add the lemon juice and half the cilantro. Taste the curry—it should have a good balance of spicy, sweet, sour, and salty. Adjust the seasoning if necessary. Garnish with the remaining cilantro, and serve as part of a larger selection of curries, grilled fish or meat, dips, and Indian breads.

Serves 4–6