Put the oil in a wide pan on a medium heat and, once hot, add the panch phoron, curry leaves, chilli flakes, turmeric and salt, and cook, stirring, for a minute. Add in red onion and cook until softened

Add the diced potatoes and water, stir to coat in the spice mix, then cover the pan and leave to cook for 10-12 minutes on a low heat – the moisture in the sealed pan will cook the potatoes.

Serve with roti, wraps or even inside a toastie.