Spicy Potatoes with Sesame Seeds

Serves 6
8-9 smallish potatoes (2lb/900g)
2 tsp whole cumin seeds
1/4 tsp whole fenugreek seeds
2 tsp whole black mustard seeds
6 tbls vegetable oil
1/8 tsp ground asafetida
1-3 dried hot peppers
2 tbls sesame seeds
1/1 tsp ground tumeric
2 tsp ground tumeric
2 tsp salt
Freshly ground black pepper to taste
2tsp lemon juice

Boil the potatoes in their jackets. Drain and allow them to cool for 3-4 hours. peel the potatoes and then dice them into approximately 2cm cubes.
Combine the cumin, fenugreek and black mustard seeds in a small cup.
Heat the oil in a large heavy frying pan over a medium flame. When very hot, put in the spices. First put in the asafetida and let it sizzle for 3 seconds; then put in the combined cumin, fenugreek and black mustard seeds and let them sizzle another 5 seconds; put in the red peppers and stir the spices another 5 seconds; now add the tumeric, stir once, and put in the diced potatoes.
Turn heat up to medium high. Stir and fry potatoes for 5 mins. The potaotes should get a few brown spots on them.
By Madhur Jaffrey

Asafetida

Asafetida is a brown somewhat smelly resin used in small quantities in Indian cooking partly for its flavour but mostly for its digestive properties. It can be found as a lump form or as a grainy powder. Try Madhur Jaffrey’s Potatoes with whole spices and sesame seeds. It’s very easy and goes well with dhal(see our Dhal recipe sheet) or any other vegetable dish.