Masala Rösti with Mint-Yoghurt Chutney

Method

1. Make the chutney first. Finely chop the mint and part of the coriander and stir into the yoghurt with the lemon juice and a little of the salt. Chill until serving. Chop the rest of the coriander for the potatoes.

   Add in this stepPlain yoghurt 120 gMint leaves 8 gLemon ½Fresh coriander (cilantro) 3 gSalt ⅛ tsp

2. Finely chop the ginger; deseed and finely chop the chilli (keep the seeds if you like heat). Heat a little of the ghee in a 22 cm frying pan over medium heat, add the cumin seeds and let them sizzle for 30 sec until fragrant. Add the ginger and chilli, lower to medium-low heat and cook for 1 min more, then scrape everything, ghee included, into a large bowl. Burnt cumin tastes bitter, so watch it closely.

   Add in this stepGhee (or half butter, half oil) 6 gCumin seeds 1 tspFresh ginger 10 gGreen chilli 1

   medium heat→medium-low heat

3. Peel and coarsely grate the potatoes; grate the onion finely or slice it paper-thin. Wrap both in a clean tea towel and wring until no more liquid comes out. In the bowl, toss the potato and onion with the spiced ghee, turmeric, garam masala, chopped coriander and the rest of the salt using your fingertips. Salt draws out water, so cook straight away.

   Add in this stepPotatoes 500 gOnion ½Ground turmeric ½ tspGaram masala ½ tspFresh coriander (cilantro) 7 gSalt 0.6 tsp

4. Add more of the ghee to the same pan, heat over medium heat and spread in the potato evenly. Push in the edges and press the top into a cake 1.5 to 2 cm thick, then leave it alone for 11 min. It is ready to turn when the whole cake slides as you shake the pan and the underside is deep golden.

   Add in this stepGhee (or half butter, half oil) 12 g

   medium heat

5. Cover with a large plate and flip it out, add the remaining ghee to the pan and slide the rösti back in, browned side up. Cook over medium heat for 9 min more. A skewer should slide easily into the centre when it is done.

   Add in this stepGhee (or half butter, half oil) 12 g

   medium heat

6. Slide onto a board, cut into wedges and serve with plenty of cold mint-yoghurt chutney. The contrast of hot, crisp potato and cool yoghurt is the whole point.