How to cook 1. Place oil in a cooking pan and heat, add mustard and cumin seeds and wait until they sizzle/pop. 2. Add the diced potatoes and stir. 3. Add all the other ingredients, stir. 4. Cook on medium to low heat with the lid on for 15/20 minutes or until potatoes are cooked, stirring once. If it starts to stick add a little hot water. 5. Serve with Chapattis or use as a filling for wraps.
2 lb potatoes diced into small squares (2cm)
2 tbsp sunflower oil
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp salt (to your taste)
2 tsp Coriander and cumin powder
1 tsp Garam Masala
½ tsp Turmeric
1½ tsp Crushed Garlic
1 tsp Chopped Ginger
1-2 tsp Chopped Green chillies (level of hotness)
2 tsp lemon juice
½ tsp red chilli powder
Handful Fresh coriander