These spicy, stir-fried baby potatoes have become a firm favourite with my friends and family.
The potatoes can form part of an Indian banquet, served with salad and grilled chicken or in a wrap with some cooling raita and fresh salad.
My style of cooking is very traditional with a healthier twist, so I use less oil and butter. This can mean the pan gets too hot, resulting in a burnt finished dish, so always add a splash of water when the pan needs it, this reduces the heat to save spices burning and gives you a natural yummy sauce.
I like to add an extra fresh chilli to this dish and have been known to squeeze lime or clementine juice towards the end.
Boil the salad potatoes for about 12 minutes or until cooked and drain the potatoes in the colander and leave them there to dry out.
Start by frying the grated ginger and garlic until golden, then add your chef crush and fry for five minutes adding some water when the pan sticks a little.
Now, add your turmeric with another splash of water and fry for two minutes.
Slice the potatoes (be careful, they may be hot) and add to the pan.
Cook the potatoes until all hot and toasty, adding water where necessary.
Take the heat off, cover the pan with a lid and steam for five minutes.
Finish with fresh coriander, lemon juice and a pinch of salt.