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Serves: 4

Ingredients

500 g potatoes, wash unpeeled, cut into halves (New Potatoes)
1 tsp olive oil
1 tsp mustard seeds
10 curry leaves, (limdo)
1 red chillies, dried (optional)
1/2 tsp garlic paste
1 tsp cumin powder
1/4 tsp turmeric powder
1 tsp salt
1/2 tin tinned tomatoes, chopped
1 tsp tomato puree
2/3 green chillies, finely chopped
lemon juice, to taste

Source

This recipe had been sourced from A private contributor

Healthy Hints

Surely this must be a misprint: only 1 teaspoon of oil? No, really — try it, it works! The oil is only needed to allow the aromatic mustard seeds to pop, so a teaspoon is more than enough. You can always add a little hot water if you find the potatoes are starting to stick to the bottom of the pan. Mustard seeds and curry leaves are good store-cupboard ingredients for when you haven’t got time (or can’t be bothered) to chop onions.

Cooking Guide

1. Heat the oil in a pan.

2. Add mustard seeds and curry leaves and red chilli (if using).

3. When the mustard seeds start popping add the garlic, cumin powder, salt and turmeric; cook for just a few seconds.

4. Add the potatoes and cook for a couple of minutes.

5. Add the tomatoes and tomato puree and 1 cup water. Turn heat down, cover the pan and cook for 25 to 30 minutes. About half way through, check that there is enough liquid and ensure the potatoes are not sticking to the pan — add water if required.