On Thursday night we had leftover chickpea balti with saffron rice and an invention of mine which turned out really well:
Cumin potatoes - serves 2 as a side dish
3 large potatoes, peeled and diced
1 clove garlic, finely chopped
1 tsp cumin seeds
1 tsp garam masala (curry power could be substituted)
Vegetable oil for frying
Parboil the potatoes, then drain.
Heat the oil in a frying pan, then add the cumin seeds and the garam masala. Fry for a couple of minutes until fragrant. Add the garlic and fry for another couple of minutes, then add the potatoes and stir well.
Cook until the potatoes are cooked through – covering with a lid will speed this process up.