Fry the spices to temper them. This South Asian technique really enhances the dish. Get the oil hot (though not smoking), then cook the spices for about 10 to 15 seconds. You should be able to smell all the flavours being released.
In this style of cooking, you also want to cook the onion for longer than normal, so it begins to breakdown. The liquid it releases will also help cook the potatoes.
^denotes a staple item, not provided by Green Dinner Table.
*If you’re on the 4- or 5-night plan, mint is a shared ingredient. Use half for each dish. Use all the coriander in the pack.