Bombay Roast Potatoes
Preheat the oven to 200°C.
Add a large glug of oil to a baking dish and pop it into the oven to warm up.
Peel and chop up your potatoes and pop them into a large pan. Pour over cold water enough to cover and heavily season with salt and the turmeric. Bring to a boil and cook until just fork-tender, 10 minutes.
Meanwhile, peel the garlic and ginger, and slice the chillis.
Drain the potatoes and coat with flour, chilli powder, garam masala, coriander powder, cumin powder and a teaspoon of salt. Grate in the garlic and ginger, then add in the chilli. Shake to rustle them up to make them fluffy.
Add the cumin and black mustard seeds to the hot oil. Stir to mix evenly then pour in the potatoes.
Roast in the oven for 40 minutes, tossing occasionally to evenly roast.
Meanwhile, roughly chop the coriander and half the lemon.
When crispy and roasted, pull out the potatoes and squeeze on the lemon and sprinkle coriander.