Name: Indian-spiced potato, fried egg and kasundi
Yield: 4
Ingredients: 1.2 kg chat potatoes, halved; 60 ml vegetable oil or ghee (¼ cup); 2 tsp black mustard seeds; 1 onion, thinly sliced; 2 tbsp finely chopped ginger; 1 long green chilli, finely chopped, plus extra thinly sliced to serve; 5 fresh curry leaves; 1 tsp cumin seeds; ¼ tsp ground turmeric; 1 tsp ground coriander; 4 eggs; To serve: kasundi and coriander

Kasundi is a spicy tomato relish with Indian origins; it’s available from select delicatessens.

Ingredients

1.2 kg chat potatoes, halved

60 ml vegetable oil or ghee (¼ cup)

2 tsp black mustard seeds

1 onion, thinly sliced

2 tbsp finely chopped ginger

1 long green chilli, finely chopped, plus extra thinly sliced to serve

5 fresh curry leaves

1 tsp cumin seeds

¼ tsp ground turmeric

1 tsp ground coriander

4 eggs

To serve: kasundi and coriander

Method

Main

1.Cook potato in a saucepan of boiling salted water until tender (10-12 minutes), drain well and set aside to steam (5 minutes).

2.Heat 2 tbsp oil in a frying pan over medium heat, add mustard seeds and cook until seeds pop (1 minute). Add onion, ginger and chilli, and cook until tender (5-6 minutes). Add curry leaves and spices and cook until fragrant (1 minute). Add potato and 2 tbsp water, cover, and simmer for 5 minutes. Season to taste and keep warm.

3.Meanwhile, heat half the remaining oil in a frying pan over medium-high heat, add 2 eggs and fry until cooked to your liking (3-4 minutes for just set), transfer to a plate (keep warm) and repeat with remaning oil and eggs. Divide hot potato mixture among serving plates, top with a fried egg, scatter with coriander and extra chilli, season to taste and serve with kasundi.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Geraldine Muñoz