Aloo ko dam (spiced slow-simmered potatoes)

Instructions

1. Peel the potatoes and cut them into large cubes. Fry them in oil for 5 minutes over medium heat to lightly brown them, then set aside.
2. Finely chop the onion, garlic and ginger, and blend the tomatoes into a purée.
3. In the same oil, toast the cumin for 30 seconds, then brown the onion for 6 to 8 minutes.
4. Add the garlic and ginger, then the tomato purée, turmeric, chili, ground coriander and salt. Let it cook down for 8 minutes.
5. Return the potatoes to the sauce, add 300 ml hot water, cover and simmer gently for 20 minutes until tender.
6. Sprinkle with garam masala, stir gently and serve hot, topped with fresh coriander.