Alur Tok Ghonto

This is a wonderfully unfussy Bengali potato dish that gets a surprising amount of personality from a handful of ingredients. Baby potatoes are marinated in tangy curd, vinegar, onion and ginger, then cooked in mustard oil until the marinade clings to them and turns lightly caramelised. The result is a little sweet, a little sour, gently hot and gloriously mustardy. Basically, proof that potatoes don't always need a complicated gravy to have a good time.