Sweet and Sour Potatoes

Ingredients

• 4 tbsp vegetable oil
• 1 tsp black mustard seeds
• 1 tsp cumin
• 6 medium potatoes
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp chilli powder
• 4 tsp brown sugar
• 3 tbsp vinegar
• 75g/2½oz tomato purée
• 250ml/9fl oz boiling water
• salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the potatoes and cut them into bite-sized cubes. Simmer them in a pan of boiling water for about 8 minutes until just tender, then drain well.

2. Heat the vegetable oil in a large wide pan over medium heat. Add the black mustard seeds and cumin and fry for about 1 minute until the seeds begin to pop.

3. Stir in the ground coriander, turmeric and chilli powder and cook for 30 seconds, stirring constantly so the spices do not burn.

4. Add the tomato purée and cook, stirring, for 2 minutes until it darkens slightly.

5. Pour in the boiling water, then stir in the vinegar, brown sugar and salt. Bring the sauce to a gentle simmer.

6. Add the drained potatoes and stir to coat them in the sauce. Cover and simmer on low for 10 to 12 minutes, stirring gently, until the potatoes are tender and the sauce has thickened.

7. Taste and adjust the salt, sugar or vinegar as needed, then serve hot.