INGREDIENTS

4 large potatoes washed and scrubbed well (or 6-8 baby new potatoes if you prefer)

2 1/2 tbsp cooking oil

1 Green chilli, finely chopped

3 tbsp chopped dried mint leaves

3 tbsp chopped coriander leaves

salt and pepper to taste

red chilli powder to taste

1 tbsp sugar or 1/2 tsp dried mango powder (Amchur)

fresh lemon juice

METHOD

Boil the potatoes in salted water, or steam if the potatoes are old and likely to become mushy when boiled.

Allow to cool and then carefully peel and cut into cubes. Heat the cooking oil and fry potatoes in a flat pan till lightly browned.

Grind the chilli, mint and coriander into a paste. Add the mint and coriander paste along with the rest of the ingredients to the pan, stir well and cook for a few minutes till well combined. Squeeze in a splash of lemon juice when cooked.

This should be quite a thick, dryish mixture when it is done.

Serve hot as a side dish with roti, paratha, naan or with plain rice.

You can also use this mix as a filling for home made samosas. Delicious!