Purple aloo

To begin, cook the potatoes in boiling salted water until tender, then drain well and reserve (the purple potatoes will stain the new potatoes, so boil the two types separately)

Make the onion masala by heating the oil in a medium sized saucepan. Add the whole spices, sauté over a medium heat until they crackle, then add the onions and cook for 5–8 minutes until lightly coloured

Add the ginger and garlic paste, reduce the heat and cook for 2–3 minutes, or until the raw smell of the paste disappears. Stir in the ground spices and cook for a further 2–3 minutes

Remove and discard the cinnamon stick. Add 175ml of water and the diluted tomato purée and blend until smooth using a stick blender. Return the pan to the heat and simmer over a low heat for 15–20 minutes, stirring occasionally until thickened. Set aside

To finish the potatoes, heat the cumin seeds in hot oil until they start to crackle. Add the garlic, ginger and green chilli and sauté over a medium heat until the garlic and ginger are golden

Add 50g of the onion masala and the turmeric powder and cook for 3–5 minutes. Stir in the potatoes, chopped mint and dried mango powder. Taste, season with salt and decorate with coriander cress to serve