Bombay Potatoes

Ingredients

• 3 large potatoes (cut into small cubes)
• 1 onion (finely chopped)
• 1 tspn ginger garlic (paste)
• 1 sprig curry leaf
• 1/2 tspn mustard seeds
• 1&1/2 tspn ground coriander
• 1 tspn ground cumin
• 1/2 tspn turmeric
• 1-2 tspn chilli powder
• 1/2 tspn garam masala
• 1/2 cup vegetable stock
• 2 tbsp chopped coriander
• 2 tbsp vegetable oil
• salt (only if required)

Instructions

1. 1

   Boil the potatoes until soft but not mushy. Peel them and chop into cubes. If you are using the microwave, peel them and chop into cubes. Place in a microwaveable bowl with a quarter cup of water, cover and cook on high for 5 minutes or until soft

2. 2

   Heat oil on medium heat. Add mustard seeds

3. 3

   Once the seeds start to splutter add the onion and curry leaf and sauté until onions are slightly brown

4. 4

   Add ginger and garlic paste and sauté for another minute

5. 5

   Add the ground coriander, cumin, turmeric and chilli powder (you can use 1 or 2 teaspoons, depending on how much heat you want) and fry for a minute. Add a few drops of water if required

6. 6

   Add the potatoes and the vegetable stock and cook for 2 minutes or until the stock starts to thicken and potatoes are soft and tender. Season with salt only if required as the salt from the stock may be sufficient

7. 7

   Add the garam masala and chopped coriander. Mix well and remove from heat

8. 8

   Serve hot