Bombay Potatoes

2 tbsp Cooking Oil
17 1/2 oz Potatoes , parboiled
1 tsp Mustard Seeds
1 Bay Leaf
1/2 Inch piece of ginger , grated
1 medium Onion , Peeled and sliced
1/2 tsp Turmeric Powder
1 tsp Coriander powder
1/2 tsp Chilli Powder
pinch Salt
1 tsp Lemon juice
1 tbsp Fresh coriander leaves , roughly chopped
1 tsp Grated garlic
2 tomatoes , chopped
1 knife
1 colinder
1 wok or frying pan
1 wooden or metal spoon

Serves: 4


Step 1: Boil the potatoes in their skin.
Put them in a colander and run cold water over them.
Peel the potatoes and cut them into 2 inch sized pieces.
Keep aside.

Step 2: Heat the oil in a wok.

Step 3: Add mustard seeds and Bay leaf. Allow the seeds to splutter.
It is a good idea to keep the lid on here, as seeds jump all over if you don't.

Step 4: Add the ginger and onions. Fry until the onion is medium brown.

Step 5: Turn the heat down and add all ground spices. Give a quick stir to release flavours.

Step 6: Add the potatoes, turn the heat up to medium and stir fry the potatoes
for a few minutes, until all potatoes are well coated with spices.

Step 7: Cook for a further 5 minutes on a low to medium heat, stirring
gently from time to time, taking care not to break the potatoes.

Step 8: Add coriander leaves and serve hot