Asafoetida and Cumin-flavoured Potatoes

500g/1lb 2 oz (10 small) new (baby) potatoes

6 tablespoons ghee

Generous pinch of asafoetida

2 teaspoons cumin seeds

2 teaspoon chopped ginger

2 green chillies, de-seeded and chopped

1 tablespoon chopped ginger

2 green chillies, de-seeded and chopped

1 tablespoon ground dried pomegranate seeds

1 teaspoon chilli powder

1 teaspoon ground turmeric

Salt

 

Cook the potatoes in a large, heavy-based pan of salted boiling water for about 12 minutes, or until cooked but not mushy.  Drain and set aside.

Heat the ghee in a large, heavy-based pan over medium heat, add the asafoetida and stir-fry for about 30 seconds, or until it puffs up.  Add the cumin seeds and stir-fry for 1 minute, or until they start to splutter.  Add the ginger and chillies and stir-fry for about 30 seconds, then add the potatoes, and stir-fry for 1 minute.  Add the ground pomegranate seeds, chilli powder and turmeric and stir-fry for a further 1-2 minutes, or until the masala turns dark brown and evenly coats the potatoes.  Remove from the heat and adjust the seasoning, if necessary. 

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