Rajastani potatoes with mustard greens

Boil the potatoes in their skins in lightly salted water for 15-20 minutes until tender. Drain. When they are cool enough to handle, remove the skin and chop them into small pieces.

Heat the ghee in a deep pan. Once melted add the cumin seeds, asafoetida and ground coriander. Fry until the cumin seeds start to splutter, then lower the heat and add the whole dried chillies, chilli powder, turmeric, fennel seeds, kachri, fenugreek seeds, coriander seeds, fresh and ground ginger and the nigella seeds. Season with salt.

Add the green chilli to the pan, turn up the heat a little and fry for a few minutes, stirring. Add the potato pieces and toss in the spice mixture. Continue frying for a few minutes more.

In a bowl, mix the yogurt and mango powder. Stir this mixture into the pan with the water. Bring to a simmer, cover and cook for 10-12 minutes over a low heat. Serve garnished with the chopped coriander.

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