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1
Chop the potatoes into small cubes.
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2
Prepare the `spice magic' by putting the turmeric, chilli powder, coriander and cumin powder into a small bowl.
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3
Mix together to start releasing the `spice magic'.
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4
Prepare the tempering mixture by putting the cumin and mustard seeds into an eggcup or small bowl.
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5
This is simply because they need to be added quickly into the oil and for the children it is easier to plop them all in at once.
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6
Position your children safely around or near your cooker.
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7
My daughters sit on a stool next to it but if you don't feel comfortable with this, move them a little further away and bring the pan to them for mixing.
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8
Heat the oil in a large saucepan over a medium flame and make sure the lid is set aside within easy reach.
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9
This is because the seeds may pop out from the hot oil when the potatoes are added so it's handy to cover up quickly.
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10
Test the oil by adding a couple of mustard and cumin seeds.
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11
If they fizzle around, it's ready, so add the rest and then quickly add the chopped potatoes and cover.
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12
Turn the heat down and then add the spices and stir through with a fork.
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13
Pour over the water, cover and leave to cook with the lid on until the potatoes are soft giving the mixture a little stir every now and then.
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14
If the potatoes are sticking, it's too hot so turn the heat down and add a little more water.
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15
Garnish with chopped, fresh coriander and serve with plain boiled rice, plain yoghurt and chapattis.
