Ingredients

The following ingredients have 4 Servings
  • 45ml (3 tbsp) vegetable oil
  • 10ml (2 tsp) cumin seeds
  • 5ml (1 tsp) mustard seeds
  • 2.5cm (1 in) ginger, peeled and finely grated
  • 1 large garlic clove, peeled and crushed
  • 1 onion, peeled and finely chopped
  • 1 medium-hot chili, finely chopped [optional]
  • 10ml (2 tsp) ground coriander
  • 5ml (1 tsp) turmeric
  • 5ml (1 tsp) garam masala
  • 2.5ml (1/2 tsp) chilli powder
  • 1kg (2 lbs) potatoes, scrubbed and cut into 2.5cm (1 in) pieces
  • fresh cilantro (coriander leaves)
  • fresh red chillies, washed and sliced

Instruction

  • Heat the oil in a hot, lidded frying pan and fry the cumin and mustard seeds for a minute or do until they pop.
  • Now add the ginger, garlic, onion and chilli and continue frying for a further minute before adding the coriander, turmeric, chilli powder and garam masala. Cook for 1 more minute.
  • Now turn the heat down to low and add the potatoes to the pan. Mix in 125ml (½ cup) of water, put the lid on and continue cooking for about 10-15 minutes, stirring regularly, or until the potatoes are just tender. You may need to add a little extra water to stop them sticking to the pan as theey cook. Add just enough water to keep the potatoes mobile in the pan.
  • Top with fresh cilantro (coriander leaves) and red chillies, and serve.