4 tbsp vegetable oil
1 tsp mustard seeds
2 tsp cumin seeds
1 tsp nigella seeds
2 tsp fenugreek leaves
1 tsp fennel
Red chilli flakes to taste
2 tsp turmeric
Salt to taste
1 kg parboiled potatoes
1 tsp crushed coriander
1 large fresh tomato, chopped
300g canned chopped tomatoes
1 tsp jaggery, grated
1 tbsp white wine vinegar
3 garlic cloves, finely chopped
1 green chilli, finely chopped (or to your taste)
Salt to taste
4 sprigs of spring onion
Handful of fresh mint, chopped
Handful of fresh coriander, chopped
Pre-heat the oven to 200C
Place the mustard seeds, 1 tsp cumin seeds, nigella seeds, 1 tsp fenugreek leaves, fennel, red chilli flakes, turmeric and salt to taste in a large roasting tin, along with 2 tbsp of vegetable oil.
Add the parboiled potatoes and coat with all the spices.
Place in the pre-heated oven for 25 minutes.
Whilst the potatoes are roasting, in a separate pan, add 2 tbsp of vegetable oil and allow the oil to warm. Now add the remaining 1 tsp of cumin seeds to the oil, along with the crushed coriander.
Allow the volatile oils and aromatics to release. This should take about 1 minute.
Add the chopped fresh and canned tomatoes along with the jaggery, white wine vinegar, garlic, green chilli and ginger.
Add salt to taste (do bear in mind that you have already added salt to your potatoes).
Stir well, place a lid on the pan, reduce the heat to a simmer and cook until the oil separates from the ingredients, this should take approximately 10 minutes.
Remove the lid, add the remaining 1 tsp of fenugreek leaves. Stir well.
Remove the roasted potatoes from the oven and add to the tomato masala.
Stir well, place the lid on the pan and simmer for 10 minutes.
Remove the lid, take a potato masher and crush the potatoes down a little. Turn the heat off.
Add the spring onions, fresh mint and fresh coriander. Stir well.
Allow the potatoes to sit for 5 minutes before serving.