I love making this dish, it’s so easy and flavoursome. It can be made in very little time, and also a good way to use leftover boiled potatoes. The fried whole cumin seeds have a unique slightly nutty flavour. I like these delicious potatoes wrapped in either chapati or pharata or simply with boiled rice. Alternatively it makes a great accompaniment with roast meat or fish. A great vegetarian, vegan dish to please many. Perfect side dish…

Ingredients Serves 4-6 Cooking Time: 10-15 minutes

• 250gms potatoes
• 1 Tbs vegetable oil
• 1tsp ghee
• 1 medium onion finely sliced
• 1tsp roasted cumin seeds
• ½ tsp turmeric powder
• Curry leaves 4-5 fresh leaves
• 1 Tbs garam masala
• Salt to taste
• Water
• 1 tablespoon oil
• Fresh chopped coriander

Method

1. Wash, peel and cut potatoes in cubes, if using new potatoes you may leave skin on if you prefer.
2. Place the cubed potatoes in a microwave steamer, add a little salt sprinkle with some water and steam in the microwave for 4-5 minutes. (Alternatively you may bring the potatoes to a boil in water and a pinch of salt. Cover and let boil for 5-8 minutes until just cooked).
3. Heat oil in a large non-stick pan over medium high heat. Add the sliced onion fry, followed by the curry leaves, cumin seeds, garam masala and fry 30-60 seconds.
4. Add the turmeric powder; stir fry for 1-2 minutes, taking care the spices don’t burn. At this point if the spice mixture is too dry add some water to create some steam.
5. Add the half cooked potatoes, shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. (The trick is not to stir too frequently; otherwise the potatoes will get mushy). Taste for seasoning.
6. Remove from the heat, drizzle ghee on top and stir in the fresh coriander.

Brinda’s Note: Adding ghee is one of my mum’s tips, only by simply adding some ghee at the end of most vegetarian dish enhances the flavour. Who can deny a mother’s tip on cooking especially when she is a wonderful cook. XXXX