Dice the potatoes into 12mm (½") cubes and cook them in only a little water (such that it should have evaporated by the time they are cooked) with salt, turmeric and nigella seeds. When the potatoes are almost cooked stir in the fresh coriander and green chillies.

Chop up any large pieces of lemon or mango pickle and mix it with the potatoes about a minute or so before taking them off the heat to serve.