Because they are so rich and flavorful, they are best served with simple accompaniments: some leftover chicken, chapattis, a tub of lime pickles (available online and in some supermarkets) and a simple salad that won’t wilt in the heat.
1 teaspoon cumin seeds
3 garlic cloves garlic, crushed
In a large frying pan, heat the oil over medium heat and when hot add the mustard seeds, cumin seeds and curry leaves.
When the seeds start to wriggle and the curry leaves crisp, add the shallots and cook until they turn golden, then add the ginger, garlic, chilies and cashews.
Turn up the heat to high and fry the potatoes for a few minutes until they brown slightly, then add the coconut milk and keep stirring until the coconut milk evaporates to a form a sticky glaze.