|Submitted by Sangeeta Dubb - this recipe, handed down through the generations, is one of her favourites...|
2 tbsp-olive oil
| ||1/2 tsp-mustard seeds|| |
| ||1 tsp- cumin seeds|| |
| ||2 medium onions - finely chopped|| |
| ||salt to taste|| |
| ||1/2 tsp turmeric powder|| |
| ||1/2 tsp chilli powder|| |
| ||1/2 tsp-fenugreek leaves|| |
| ||1/2 tsp-garam masala|| |
| ||5 potatoes- diced|| |
| ||fresh coriander to garnish|| |
1. Start with heating the oil in a non-stick saucepan, add your mustard seeds and sizzle until they start popping, add the cumin seeds and fry for 20 seconds.
2. Add your onions and salt, cook until the onions are transparent ( approx 5 mins). Add your dry spices, turmeric, chilli, fenugreek and garam masala and cook for a further 2 mins, or until the spices are golden in colour.
3. Add you potatoes and cover with tight lid, cook until the potatoes are soft.
Garnish with a generous handful of coriander and enjoy!
Serve with Fresh Naan breads, freshly made chappatis, or buttered pitta breads.