Piquant potato

I was experimenting with potatoes and spices when I came up with what turned out to be this very simple, tasty vegetarian potato dish. Serve it with roti or with rice and dahl

Enough for two

What you needonion


400 gm potatoes, diced and par-boiled
130gm onions finely chopped
3 tablespoons oil
3 teaspoon tomato paste
1 teaspoon jeera (cumin)
1 teaspoon ginger/garlic paste
½ a teaspoon salt
½ a teaspoon of turmeric
½ a teaspoon of black mustard seeds
1 teaspoon Kashmiri chilli (sometimes called deggi mirch)
8 curry leaves

Cookingpotatoesborder
Heat the oil
Add four of the curry leaves and the jeera and mustard seeds
Add the onions, stir and add the salt.
Stir in the ginger/garlic paste
Cook on medium heat till the onion begins to brown (add small amounts of water if it helps you stop it from burning)
Add the Kashmiri chilli, stir, and then add the turmeric 
Stir the tomato paste in a little water and add it to the pan
Keep cooking, stirring now and then to ensure it doesn’t stick to the pan, till the raw smell of the turmeric has disappeared – this may take about 10 minutes of gentle cooking. Another signal is that the oil starts coming to the surface.
Add the potatoes, stirring to get them coated with the spice mixture. The dish should be ready after about five minutes, or once the potatoes are cooked how you like them.

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