Bombay Potatoes

Ingredients

• 500 g potatoes (diced/sliced)
• 1 1/2 tbsp sunflower oil
• 1/2 tsp black mustard seeds
• 1/4 tsp fenugreek seeds
• Pinch of asafoetida
• 1 green chilli - split
• 4-5 curry leaves
• 1 tsp ginger minced
• 1 tsp minced green or red chilli
• 1/2 tsp minced garlic
• 1/8 tsp turmeric powder
• 1/4 tsp cumin powder
• 1/4 tsp coriander powder
• Salt (to taste)

Instructions

1. 1

   --- Steps ---

2. 2

   1 Add the oil to a heated pan

3. 3

   2 Once the oil is hot, add the mustard seeds, fenugreek seeds, asafoetida, split green chilli and curry leaves – allow the seeds to crackle and pop

4. 4

   3 Add the potatoes* & stir, covering them in the ingredients above

5. 5

   Add the minced chilli, ginger, garlic & salt - mix together

6. 6

   Cover and cook for 5 minutes on a low - medium heat

7. 7

   Open the lid - add the turmeric, cumin & coriander powders Combine all the ingredients together

8. 8

   Cover and cook for a further 20 -25 minutes over a low - medium heat stirring occasionally Sprinkle some water & cover - the steam will help cook the pots

9. 9

   Garnish with freshly chopped coriander, a drizzle of lemon & enjoy!

10. 10

    *speed up the process by parboiling the pots beforehand