Dum Aloo, sweet and spicy new potatoes

Method

1. Cook the potatoes in a saucepan of boiling water for 12-15 minutes, until tender. Drain and cool slightly. Peel the skins if you prefer.

2. Heat the oil in a frying pan over a medium heat. Crush the cardamom pods with the back of a teaspoon. Add to the oil along with the cumin seeds, cinnamon or cassia and bay leaf. When the cumin seeds start to sizzle, add the potatoes, ginger, tomatoes, sugar and 100ml water. Season well with salt, partially cover and continue cooking over a low heat until half the liquid evaporates and the sauce is slightly thickened. Garnish with coriander to serve.