Bengal Potatoes

Peel and dice 4-5 medium potatoes into roughly 1-inch chunks, and chop one onion, 2-3 garlic cloves, and a 1-inch piece of fresh ginger finely.

Heat 2 tablespoons of mustard oil or vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add whole spices such as cumin seeds, a cinnamon stick, and 2 bay leaves, frying until fragrant.

Add the chopped onion to the pot and sauté, stirring frequently, until softened and golden brown at the edges.

Stir in the garlic and ginger, then add ground spices including turmeric, cumin, coriander, and a pinch of chili powder, cooking the mixture for 1-2 minutes until the raw aroma of the spices disappears.

Add the diced potatoes to the pot along with one 400g can of chopped tomatoes, stirring well to coat the potatoes in the spiced base.

Pour in approximately 1 litre of vegetable stock or water, bring the soup to a boil, then reduce the heat to a gentle simmer. Add a handful of rinsed red lentils or chickpeas for additional body if desired.

Simmer the soup uncovered, stirring occasionally, until the potatoes are completely tender and the broth has thickened slightly to a hearty, chunky consistency.

Adjust seasoning with salt and a squeeze of fresh lemon juice, then garnish with fresh cilantro leaves and serve hot with crusty bread or steamed rice.