Khas aloo (va-va-voom potatoes)

6 servings

Ingredients

Quantity Ingredient
1⅛ kilograms Small; preferably red
; potatoes, unpeeled
; (2 1/2 lb)
125 millilitres Tarragon vinegar; (4 floz)
4 tablespoons Walnut oil
8 Dried red chillies; de-seeded if wished
1 teaspoon Mustard seeds
1 teaspoon Salt
1½ teaspoon Dried dill

Directions

Cook the potatoes in boiling water for about 15 minutes. Do not overcook them; they should be just tender.

Meanwhile, combine the vinegar, oil, chillies, mustard seeds, salt and dill in a saucepan.

Drain and halve the potatoes, and add to the other ingredients. Cover and cook over a low heat for 10 minutes. Serve hot.

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