Pakistani potato curry

Serves 2

When you really are not sure what to cook, need to prepare a meal in a hurry and have barely a store cupboard to fall back on, potato curry is an answer I bet not many would come up with. As well as a conventional easy supper, I actually feel the very best way to enjoy this is the morning after for breakfast, on toast topped with a fried egg. It is great midnight snack material too, cold from the fridge with hot pita after a few beers doesn't really sound too bad does it? All varieties of potatoes can be used, even new. This is true simple comfort food, made in advance and reheated in the pan on a low heat or in the microwave.

2 tblsp sunflower oil
1 large onion, finely chopped
2 large plum tomatoes skinned and chopped

8 red chillies

½ tsp red chilli powder

1 tsp cumin seeds

salt

500g potatoes, peeled and diced, or whole new potatoes

chopped coriander leaves to garnish

Heat the oil in a saucepan, add the onion and cook until slightly browned. Add the chopped tomatoes, and then stir in the chillies, chilli powder, cumin seeds and salt to taste. Add 125ml water and cook, stirring, until any excess liquid has evaporated.

Add the potatoes together with another 125ml water. Stir well to coat the potatoes with the spice mixture, and then put the lid on the pan. Cook for 15-20 minutes or until the potatoes are tender but not breaking up.

Remove the lid and continue cooking until the oil separates out. Garnish with chopped coriander and serve hot.