Lasaniya bataka

Step 1: Boil 1 ⅛ lb baby potatoes in salted water with half the ⅝ tsp salt for 12–15 minutes, until a knife slides in with just a little resistance. Drain, cool for a few minutes and peel if the skins are thick; leave thin skins on. Prick each potato twice with a fork so the masala can get in.

Step 2: Pound 12 garlic cloves in a mortar to a coarse paste. Add 1 ½ tbsp Kashmiri chilli powder, 1 tsp hot red chilli powder, 2 tsp ground coriander, 1 tsp ground cumin, ½ tsp ground turmeric, 1 tsp jaggery, 1 tbsp lemon juice and the rest of the ⅝ tsp salt with 2 tbsp water and mix to a thick red paste.

Step 3: Heat 4 tbsp groundnut oil in a wide kadai over a medium heat. Add the potatoes and fry, turning, for 5 minutes until the skins are blistered and golden in patches. Lift them out with a slotted spoon, leaving the oil behind.

Step 4: Add 1 tsp black mustard seeds to the same oil; when the seeds pop, add ½ tsp cumin seeds and ¼ tsp gluten-free asafoetida. Turn the heat to low and add the garlic paste. Stir it constantly for 3–4 minutes. Common mistake: cooking the paste on a high heat. The chilli scorches and turns bitter before the garlic loses its raw bite. It's ready when the paste darkens a shade, smells sweet and oil starts to separate around it.

Step 5: Pour in ¾ cup water, bring to a simmer, then return the potatoes. Toss and cook on a low-medium heat for 4–5 minutes until the gravy thickens and coats each potato in a glossy red layer. Add a splash more water if you like it saucier.

Step 6: Scatter with 2 tbsp fresh coriander and serve hot with 4 bajra rotla or chapatis, butter and sliced onion.