6 curry leaves
1kg/2lb 4oz potatoes (such as Maris Piper or Mayan Gold), well scrubbed, skin left on
salt and freshly ground black pepper
2 tsp cardamom pods
2 tsp cumin seeds
1 tsp curry powder
2 tbsp runny honey
2 tsp black mustard seeds
2 tsp yellow mustard seeds
2 tbsp vegetable oil or rapeseed oil