The quantities given here make generous helpings for two. Personally, I think you can never make too many potatoes. Use the widest pan that you have to cook this dish – ideally one in which the potato slices do not overlap. If you enjoy the flavour of chilli but not the heat, use the dried red chillies whole. However, if you like the heat, break the chillies in half before adding to the pan so they release more of their fiery heat into the dish. Standard white potatoes work best for this dish, rather than floury potatoes that will fall apart while cooking.
Prep time: 10 minutes, plus 10 minutes soaking | Cooking time: 25 minutes
- 2 large potatoes (standard white potatoes, such as Maris Piper, approximately 500g), cut in half and thinly sliced
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 4 dried red chillies
- ¾ tsp salt
- In a bowl, soak the potato slices in cold water for 10 minutes, then rinse under cold running water to remove any excess starch. Dry the potatoes on paper towels.
- In a wide saucepan, heat the oil over a medium-high heat. Add the cumin seeds to the pan, followed by the dried red chillies. Cook, stirring, for a few seconds until the cumin seeds and chillies darken and release their aromas.
- Add the potato slices to the pan in a single layer, trying not to overlap them, then add the salt. Allow the oil to return to a medium heat before lowering.
- Gently cook over a low heat until the potatoes take on a translucent glaze and break easily. To prevent the potatoes from breaking up during cooking, do not stir too often – the best way to ensure even cooking is to shake the pan and then carefully turn the potatoes.
- Once translucent, serve with the parathas.