Bombay aloo

Method

1. Heat 2 tbsp of the oil and the butter in a large heavy-based sauté pan, then add the onion, spices, curry leaves and chillies. Cover and cook on a low heat for 3-4 minutes without colouring, stirring occasionally.
2. Add the potatoes and lemon juice, cover with 600ml hot water, then add the sea salt. Cover and simmer for about 10 minutes, then remove the lid and continue to simmer for another 15 minutes, stirring every so often until the potatoes are cooked.
3. Stir in the coriander and simmer for a few more minutes or until the liquid has evaporated.