Cook traditional Gujarati style dry Potato Curry at home with this carefully blended spice mix...
900g Potatoes, diced
| ||2 tbsps Sunflower/Vegetable Oil|| |
| ||2 tsps Lemon Juice|| |
| ||Salt to taste|| |
| ||Green Chillies - 1 tsp chopped|| |
| ||Garlic - 1½ tsp crushed|| |
| ||Pinch of Ginger - 1 tsp chopped|| |
| ||Fresh Coriander - handful|| |
| ||Curry Cuisine - Bombay Potatoes - 1 pack|| |
• Place the Oil in a pan and heat. Mustard and Cumin seeds from the Curry Cuisine - Bombay Potatoes pack and heat until they sizzle/pop.
• Add the diced potatoes, followed by the rest of the ingredients and stir.
• Cover and cook over a medium to low heat until the potatoes are cooked (15-20 minutes), stirring once. If the potatoes start to stick, add a little hot water.
Serve with Chapattis or use as a filling for wraps.