Preparation:
Place potatoes in large pan, cover with cold water. Cover pan and bring to the boil. Reduce to a simmer and cook until just tender drain well, let potatoes cool, then cut in half. Heat butter over low heat in a large pan until foaming, stir in cumin and turmeric. Add potatoes and cook, tossing, for 5-6 minutes. Add ginger, chilli and mint, and toss for 1-2 minutes. Serve immediately. |
