Madhur Jaffrey cooks pressed rice with poha potatoes Indian risotto vegetarian dish on Saturday Kitchen.

Madhur says: “This is a simple, spicy Indian snack made with rice and potatoes. Perfect as a side dish with curry too.”

The ingredients are: 2 medium waxy potatoes (such as Charlotte or Jersey Royal), 140g poha rice (also called flaked rice or thick flattened rice), 3 tbsp olive oil, generous pinch of ground asafoetida, ½ tsp urad dal, ½ whole brown mustard seeds, ½ tsp whole cumin seeds, 1 dried hot chilli, 10-15 fresh curry leaves, lightly crushed, ½ onion, chopped,salt, 1 tsp sugar, 2-3 tbsp chopped fresh coriander, to garnish and 4 wedges of lime or lemon, to serve.

For the salad: 1 round lettuce, washed and leaves separated, ¼ cucumber, chopped and 3 plum tomatoes, chopped.