Bombay Roast Potatoes

Preheat the oven to 200°C.

Add a large glug of vegetable oil (4 tbsp) to a baking dish and pop it into the oven to warm up.

Peel and chop the potatoes (1.5 kg) and put them in a large pan. Cover with cold water and season heavily with [salt] and the turmeric powder (0.25 tsp). Bring to a boil and cook until fork-tender, 10 minutes. Start 10m timer

Meanwhile, peel the garlic (4 cloves) and ginger (3 cm), and slice the chillis (3 green).

Drain the [potatoes] and coat with plain flour (1 tbsp), chilli powder (3 tsp), garam masala (1 tsp), ground coriander (0.5 tsp), ground cumin (0.5 tsp), and a teaspoon of [salt]. Grate in the [garlic cloves] and [ginger], then add in the [green chillis]. Shake to fluff them up.

Add the cumin seeds (0.5 tsp) and black mustard seeds (0.5 tsp) to the hot [vegetable oil]. Stir to mix evenly then add the [potatoes].

Roast in the oven for 40 minutes, tossing occasionally to evenly roast. Start 40m timer

Meanwhile, roughly chop the fresh coriander (15 g) and half the lemon (1).

Once crispy and roasted, remove the [potatoes] and squeeze on the juice from the [lemon] and sprinkle with the [fresh coriander].