3 tbsp sunflower oil
1 red onion, finely chopped
1cm (1/2 inch) piece ginger, grated
2 garlic cloves, crushed
1 tsp cumin seeds
1 tsp kalonji (nigella seeds)
2 tbsp dried methi (fenugreek leaves)
3 medium tomatoes,roughly chopped
3/4 tsp sea salt
1/2 tsp ground turmeric
3/4 tsp red chilli powder
250g new potatoes,peeled and cut into 1cm(1/2-inch) squares
1/2 tbsp ghee
1/2 packed halloumi cheese, chopped into inch–size pieces, pan–fried until brown
1 tsp chaat masala
A handful coriander leaves, chopped
1 tbsp dill, chopped
First make the aloo bhujia:
Heat the oil in a saucepan (with the lid on). When hot, add the onion, ginger and garlic and cook over a high heat for 5–7 minutes, or until the onion is golden brown.
Add the cumin, kalonji, dried methi leaves,tomatoes, salt, turmeric and chilli powder, then reduce the heat. Mix well and keep stirring as you cook for about 10 minutes, or until the oil rises to the surface and the tomatoes are soft.
Add the potatoes and water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10–12 minutes, or until the potatoes are tender and the water has evaporated. Turn off heat and set aside.
In a cast iron frying pan (big enough to fit the potatoes), place the potatoes together with the ghee. Heat and let the ghee melt. Mix in the browned halloumi cheese cubes.
Crack eggs on top of the potatoes and halloumi and place under the hot grill. Let this cook for about 3-5 minutes on high, until the eggs set.
Serve hot with a garnishing of sprinkled chaat masala and chopped coriander leaves.