2-3 tblsp sunflower oil
2 cloves of garlic, crushed and roughly chopped
½ tsp salt
1 tomatoe
1 tsp turmeric powder
1 tsp cumin seeds, whole
1 tsp dry (Kashmiri) red chilli flakes
A couple of handfuls of dried methi (fenugreek) leaves
1 medium tomato, deseeded and diced
2-3 medium potatoes, peeled and cut into small pieces or diced (any variety is fine, but my favourites are the Roosters for this recipe)
250ml of water

Sauce dressing
100ml Crème fraiche
Small handful of fresh coriander leaves, roughly chopped
½ lemon juiced and zested

Take a heavy bottomed pan, place on a medium heat and add the oil and gently heat.

Add the garlic and fry until a light nutty brown colour.

Then, add the cumin seeds, chilli flakes, salt, turmeric and gently fry for a couple more minutes

Add the chopped tomato, stir, turn down the heat, add the potatoes and mix well.

Add the water and cook for about 5mins on a medium flame, stirring occasionally.

Add methi leaves and a chopped tomatoe and continue to cook on a medium flame until the potatoes are just done and the water is fully absorbed.

Meanwhile, mix the dressing ingredients in a bowl.

Serve the potatoes in paper cup with a wooden fork and good dollop of sauce..enjoy!