A simple aloo sabzi with mustard oil for your festive table

A festive lunch does not need a complicated side dish. This aloo sabzi serves two to three people and uses a short list of cupboard ingredients. Serve it with roti or freshly made poori, alongside the other dishes your family enjoys.

You will need 400 g boiled potatoes, two chopped tomatoes, one tablespoon edible mustard oil, half a teaspoon cumin seeds, a quarter teaspoon turmeric, half a teaspoon ground coriander and salt to taste. Keep half a cup of water and a little chopped fresh coriander ready. Add chilli only if you want it.

Cut the potatoes into bite-sized pieces. Warm the oil in a pan over medium heat without letting it smoke. Add the cumin, then the tomatoes. Stir and cook until the tomatoes soften, about five minutes. Lower the heat and add the turmeric, ground coriander and a pinch of salt.

Fold in the potatoes and water. Simmer gently for eight to ten minutes, stirring occasionally, until the gravy reaches the consistency you like. Taste before adding more salt. Finish with fresh coriander and serve hot. Gharana black or yellow mustard oil can be used according to your flavour preference.