Indian-Spiced Potatoes and Zucchini

Step 1

First boil the potatoes until soft. Peel and slice them into rounds.

Step 2

Heat the oil in a large pan over medium heat. Add the mustard and cumin seeds and fry for 30 seconds or until the mustard seeds start to pop. Then add the asafoetida and garlic and fry, stirring continuously, for about 30 seconds or until the garlic is fragrant.

Step 3

Add the remaining spices and mix well. Then add the boiled potatoes and zucchini and carefully stir to coat the vegetable with the spices. Cover the pan with a lid and allow to steam, stirring occasionally, until the zucchini is tender – about 5 minutes. Serve as a side dish or alongside rice and naan or chapati.