Va-Va-Voom Potatoes (Khas Aloo)

This dish is so good you'll be glad of any leftovers. Serves 6

• 2 1/2 lbs small red potatoes
• 1/2 cup tarragon vinegar
• 1/4 cup walnut oil
• 8 dried red peppers, seeded (optonal)
• 1 tsp mustard seeds
• 1 tsp salt
• 1 1/2 tsp dill weed

Combine the vinegar, oil, peppers, mustard seeds, salt, and dill weed in a saucepan.

Drain and halve the unskinned potatoes, mix them with the other ingredients and cook for 10 minutes, covered, over low heat. Serve hot.

from Ismail Merchant's Indian Cuisine