This was really just a side I had to a Spicy Lentil Stew that I made. 

The stew wasn't great. Tasted fine but was just far too heavy so the recipe for it will not grace these pages.

This Jeera Aloo however was and is fabulous. The key really is to not be afraid to get the potatoes coloured and crispy. The burnt bits add flavour (just keep saying that to yourself).

If you are ever cooking a curry and you think it might need a wee side then this is it.

Serves 2 as a main, 4 as a side

Special Equipment - None

Ingredients:

3–4 Maris Piper potatoes 

4 tbsp veg oil 

6 large garlic cloves, grated or crushed 

1 tsp ground turmeric 

1 tbsp cumin seeds 

A large handful of coriander, roughly chopped (stalks included) 

Salt

Instructions:

Fill a large saucepan with water and add at least 2 tablespoons of salt – it should taste as salty as the sea. 

Add the potatoes whole (don’t peel them!) and bring to the boil. 

Cook until they are nice and soft – it will take around 40 minutes from cold but will depend on the size. 

Once the skin begins to crack, test if they’re ready by poking them with a fork – it should slide very easily into the potatoes. Drain and leave to steam-dry in a colander. 

When they are cool enough to handle, break them into 3cm chunks – don’t worry if some pieces break up, these will turn deliciously crispy in the pan. 

Heat the oil in a large frying pan on a high heat. When it’s smoking hot, add the potatoes. 

They should begin to break up naturally, but you can always help them along with a wooden spatula. Leave them to crisp up on one side and then turn the heat down to medium and add the garlic, turmeric, cumin seeds and a generous pinch of salt. Don't be tempted to move the potatoes around too much - leave them to do their thing.

Give the whole lot a stir and leave for the other side to crisp up. 

When the garlic and spices are cooked through, take the pan off the heat and stir through the coriander.