Peel and cut the potatoes into large chunks.
Pick and chop the coriander.
Peel and dice the onion. Heat a saucepan and add the oil. Fry the onions until golden brown with the salt, fenugreek seeds, dark mustard seeds and curry leaves. Add the potatoes and cook for a further 2 minutes. Add the rest of the ingredients and cook for 30 seconds. Add cold water to half cover the potatoes. Bring to boil and simmer until the potatoes are cooked and all the liquid has been absorbed. The dish should be slightly moist but dry. Add a squeeze of lemon juice and stir in the chopped coriander. Check the seasoning and adjust if necessary.
Serve while hot with naan bread or as an accompaniment to a curry.
«If you want to turn this into a curry add 250ml coconut milk, some peas and broccoli.»