Ingredients Jump to Instructions ↓

  1. 1kg Salad/New Potatoes, cut in

  2. 2cm cubes

  3. 2tsp Turmeric divided

  4. Water for boiling

  5. 1 1/3 tbsp vegetable/sunflower

  6. 1 1/2 green chilis, finely sliced

  7. 3 cloves of garlic, finely chopped

  8. 2 medium white onions, chopped

  9. 2tsp Garam Masala

  10. 2tsp Black Mustard Seeds

  11. 2tsp Ground coriander

  12. 2tsp Fennel Seeds

  13. 3tbsp Lemon Juice

  14. Salt and pepper to taste

  15. Handful of fresh coriander, roughly chopped

  16. Fresh or tinned tomatoes

Instructions Jump to Ingredients ↑

  1. Boil the potatoes in the water with half the turmeric until you can brake one easily with a fork. Drain well.

  2. Add the oil to the wok, and get the wok really hot. When really hot and chili and cook for 30 seconds until brown.

  3. Add the garlic, the onions, Garam Masala,Ground coriander, Fennel seeds, the rest of the turmeric and Black Mustard Seeds, and cook until the onions go slightly tender.

  4. Now add the potatoes and cook for a further 7 minutes on a medium low heat. If using tomato, add it at this point Add Lemon juice, fresh coriander and salt and pepper to taste, and serve with rice or Naan.Top with leftover fresh coriander.


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