For the Kaju Aloo

Place the unpeeled potatoes in a large pan that has a lid and fill with water.

Place the pan over a medium–high heat and bring to the boil.

Lower the heat to low–medium and keep on a low rolling boil for 20–25 minutes. The cooking time for the potatoes will vary according to their variety, size and quality. Test the potatoes to check that they are cooked.

Using the point of a sharp knife or skewer, pierce the middle of the largest potato. The potatoes should be tender but not falling apart. Once the potatoes are cooked, drain them in a colander and leave to cool. When they are cool enough to handle, remove the skins from the potatoes, then cut them into 2.5-cm/1-inch cubes and set aside.

Using a food processor, blitz the green chillis and ginger together to make a paste. If you want to reduce the heat of this dish, remove the chilli seeds.

In a frying pan (skillet) with a lid, heat the oil over a medium–high heat. Add the mustard seeds to the pan followed by the curry leaves and cashew nuts and cook until the cashew nuts darken in colour.

Next, add the onions and cook until soft, translucent but not coloured.

Add the chilli and ginger paste to the pan along with the ground turmeric, salt and 200 ml/7 fl oz/1 cup water, bring to the boil, cover, and simmer for 10 minutes. Remove the lid and add the diced potato.

Bring the mixture back to the boil, then lower the heat, add the sugar and cook, covered, for a further 10 minutes. If there is any excess water in the pan, remove the lid and cook over a high heat until the potatoes have a glossy sheen.

Before serving, taste to check the seasoning and adjust with more salt or sugar as necessary.

For the Rogni Roti

Place the flour and salt in a large mixing bowl. Make a well in the centre of the flours and pour in the milk and melted ghee or butter. Add the chopped onions and green chillies. Mix all the ingredients together with your hands until they come together to form a moist dough. On a lightly floured work surface, knead the dough until firm. If the dough is too dry, add a splash of milk.

If you do not plan to cook the roti straightaway, divide the dough into six equal pieces, place the dough in a plastic container covered with a lid and store in the refrigerator for up to two days.

When ready to cook the roti, roll each piece into a flat 13-cm/5-inch disc. Using a fork, prick each flattened roti all over.

Heat a tawa (flat iron griddle pan) or non-stick frying pan (skillet) over a medium–high heat. Grease the pan with more melted ghee or butter, then cook the roti in batches on both sides. Using scrunched-up paper towels, press each roti down in the pan until brown.

The roti can be eaten either warm or cool. Once cool, wrap the roti in foil and store at room temperature for several hours.

For the Chutney

Warm the oil in a shallow pan over a medium– high heat. Add the dried red chillis, followed by the panchporan. When the mustard seeds in the panchporan mix start to pop, add the garlic and ginger. Fry gently for 1 minute, but do not allow the garlic and ginger to colour.

Add the chopped tomatoes, followed by the sugar and salt. Bring the tomatoes to a boil, then lower the heat to medium; the mixture should no longer be spitting but the tomatoes should still be boiling.

After 10 minutes, add the prunes and apricots.

Continue to cook the chutney until there is a glaze on the surface and the tomato juice has reduced.

Taste the chutney and adjust the seasoning with salt or sugar, if necessary.

To serve, garnish with whole green chillis.

This chutney keeps for a week in the refrigerator.