Aloo methi (potatoes with mustard greens)

Method

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1. 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.

2. 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.

3. 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.

4. 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.

Cook's note: Marwari cuisine is high vegetarian, meaning not even onion or garlic are used. A similar flavour is instead imparted by the use of asafoetida (hing).

About Gunjan Goela
Gunjan Goela works with top-end hotels, resurrecting traditional Marwari vegetarian dishes for the five star palate. As Marwari cuisine is often regarded as limited (using only the ingredients available from the Rajasthan desert region), Gunjan adds modern flavours and techniques to traditional dishes.

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Ingredients

500g Potatoes
2 tbsp Ghee
1 tsp Cumin seeds
pinch asafoetida, (hing)
3 tsp ground coriander
2 dried red chillies, whole
1 tsp mild red chilli powder
1/2 tsp Turmeric
1 tsp Fennel seeds, lightly crushed
1 kachri, cut in half (available from Indian shops)
1/2 tsp Fenugreek seeds
1 tsp Coriander seeds
1 tsp finely chopped Ginger
1/4 tsp ground ginger
1 tsp Nigella seeds
1 green chilli, finely chopped
100g natural yogurt
1 tsp dried mango powder, (available from Indian shops)
150ml water
small bunch Coriander, chopped

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