Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 6 potatoes (e.g. Rooster potatoes) (approximately 800 g)
  • olive oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 lemon, zest
  • 2 tbsp roasted cashews
  • hot chilli, chopped
  • 1 medium onion, chopped
  • ½ tsp ground turmeric
  • 1-inch piece fresh ginger, peeled and chopped
  • salt
  • 5 sprigs coriander, chopped, more to garnish
  • ½ lemon, juice

NOTE: This recipe contains nuts and is unsuitable for anyone with a nut allergy.

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Cooking time: 25 MIN
  1. Peel the potatoes and cut them into cubes. Bring a pan of water to the boil and add the potatoes. Cook until tender (about 10 minutes).
  2. In a heavier pan, heat the oil over a medium heat. Add in the cumin seed and mustard seeds and fry until the cumin seeds are browned (1 to 2 minutes). Stir in the cashews, chilli and ginger and cook for a further 2 more minutes.
  3. Add in the onion, salt and turmeric and lower the heat. Cook until the onion is translucent but not brown, stirring occasionally (about 5 minutes).
  4. Add the potatoes, half the coriander and ¼ cup of water to the pan and stir to coat the potatoes. If the mixture becomes dry, add more water. Cook over a low heat, until the potatoes are cooked through, stirring occasionally.
  5. Season to taste with salt and serve with a squeeze of lemon and the rest of the coriander. Enjoy!

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