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Method

1. Place the unpeeled potatoes in a large saucepan that has a lid and fill with water. Bring the water the the boil over a medium-high heat. Reduce the heat to low–medium and keep on a low, rolling boil for 20–25 minutes. The cooking time for the potatoes will vary according to their variety, size and quality. Test the potatoes to check that they are cooked.

2. Using the point of a sharp knife or skewer, pierce the middle of the largest potato. The potatoes should be tender, but not falling apart. Once the potatoes are cooked, drain them in a colander and leave to cool. When they are cool enough to handle, remove the skins, then cut the potatoes into 2.5-cm/1-inch cubes and set aside.

3. Using a food processor or blender, blend the green chillies and ginger together to make a paste. If you want to reduce the heat of this dish, remove the chilli seeds. Set aside.

4. In a frying pan with a lid, heat the oil over a medium heat. Add the mustard seeds to the pan followed by the curry leaves and cashew nuts and cook until the cashew nuts darken in colour. Add the onions and cook until soft and translucent, but not coloured. Add the reserved chilli and ginger paste to the pan along with the ground turmeric, salt and 200ml/7fl oz water, bring to the boil, cover, and simmer for 10 minutes.

5. Remove the lid and add the diced potato. Bring the mixture back to the boil, then lower the heat, add the sugar and cook, covered, for a further 10 minutes. If there is any excess water in the pan, remove the lid and cook over a high heat until the potatoes have a glossy sheen.

6. Before serving, taste to check the seasoning and adjust with more salt or sugar as necessary.