Aloo potala rasa

Step 1: Rub 14 oz pointed gourd (parwal) and 2 medium potatoes with half the 1 tsp ground turmeric and ½ tsp of the 1 ½ tsp salt.

Step 2: Heat 4 tbsp mustard oil in a kadai over a medium-high heat. Fry the potatoes for 5 minutes until golden; lift out. Fry the potala for 4–5 minutes until blistered and patchy brown; lift out.

Step 3: Add 2 bay leaves, 1 tsp cumin seeds, 3 green cardamom, 1 ⅛ in cinnamon stick and 3 cloves; when the cumin crackles, add 2 medium onions and fry over a medium heat for 8–10 minutes, stirring, until it turns a deep golden brown and smells sweet. Common mistake: stopping when the onion is merely soft; the gravy then tastes raw and pale.

Step 4: Add 1 ½ tbsp ginger-garlic paste and fry for 1 minute, then 2 medium tomatoes, the rest of the turmeric, 1 ½ tsp Kashmiri chilli powder, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp sugar and the rest of the salt. Cook for 6 minutes until the oil floats on top.

Step 5: Return the potatoes and potala, pour in 1 ½ cups hot water, cover and simmer over a low heat for 10 minutes until the potato is soft and the potala is tender but still green-streaked.

Step 6: Sprinkle ½ tsp garam masala and 2 tbsp fresh coriander. Serve with rice or puri.