Here’s a stunningly simple curry that transforms the humble potato into something special. Serves 4.

2 tablespoons ghee or oil
1 tablespoon minced fresh ginger
1 tablespoon minced seeded green chilies
1 teaspoon black mustard seeds handful fresh curry leaves
750g just tender, cooked, peeled potatoes, diced
1 teaspoon fresh ground coriander powder
½ teaspoon fresh ground cumin powder
½ teaspoon chat masala
½ teaspoon turmeric powder
½ teaspoon salt
2 teaspoons lemon juice
2 tablespoons chopped fresh coriander leaves
1 cup toasted cashews

Heat the ghee or oil in a large frying pan over moderate heat until fairly hot.

Sprinkle in the mustard seeds and fry them until they sputter and pop.

Add the curry leaves and fry them until they crackle and become a little translucent.

Stir through the minced ginger and chilies and fry for 1 or 2 minutes, or until they are translucent and fragrant.

Fold in the diced potatoes and stir well. Cook until a little crusty.

Sprinkle in the four powdered spices and the salt. Saute for 1 minute, then add the cashews and lemon juice.

Fold in the fresh coriander leaves. Serve hot with breads of your choice.