Cooking
1. Heat the sunflower oil in a large thick-based frying pan over a medium heat for 2 minutes. Add the cumin seeds and swirl through the oil. As soon as they start to froth, add the mustard seeds. Once the mustard seeds start to pop, reduce the heat to low and stir in the asafoetida.
2. Add the potatoes, stir through and cook uncovered for 1 minute. Keep stirring and, once all the potatoes are coated in the infused oil, stir in the ground coriander, ground cumin, salt, sugar, turmeric, chilli powder and a handful of fresh coriander. Cover and cook for 8 minutes, giving everything a good stir halfway through.
3. Mix in the tomatoes and boiling water, turn the heat up to medium, bring to a simmer and cook covered for 6-7 minutes.
4. Now check the potatoes: they should be lovely and soft; if not, cook for a further 1-2 minutes.
5. Remove from the heat and leave to rest covered for at least 10 minutes to allow the flavours to infuse.
6. Reheat over a medium heat until piping hot, then sprinkle with the remaining fresh coriander.
7. Serve with basmati rice and chapattis.
