Method:
Chop potatoes into small cubes and put into a pan of water with a tsp salt and a tsp turmeric. Boil for fifteen minutes. Saute chopped onion with chopped red chilli, chopped garlic and grated ginger. Add chopped tomatoes and continue to fry for five minutes, if it catches on the pan add a splash of water. Next add the spices, two tsp ground cumin, one tsp turmeric, one tsp coriander and a tsp chilli powder. Stir the spices in and cook for two minutes. Drain the potatoes and add them in. Stir and mix, cooking for a further five minutes. Serve with flatbread.