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 onions for longer than normal so they begin to break down, the liquid they release will also help cook the potatoes.
To add a little heat, we added a little pickled chili to the achar sauce.
*If you’re on the Wellington or 5 night plan, the ginger and coriander are shared ingredients. Use half for each dish.
^denotes a pantry item not provided by Green Dinner Table.