Bombay Potatoes

½ lbs potatoes peeled and diced

1 tin tomatoes

2 teaspoons salt

1 teaspoon mustard seeds

½ teaspoon chili

½ teaspoon turmeric

½ teaspoon garam masala

bunch coriander

1 tablespoon oil (from daily allowance)

Heat oil add mustard seeds when cracked, add the potatoes and spices, liquidise tomatoes and add. Cook on low heat til potatoes are cooked, add coriander and serve.

Bombay Potatoes

Syns per serving FREE

Serves 4

600 g floury potatoes, such as Desiree of Maris Piper, peeled and cubed

frylight

2 tsp black mustard seeds

1 tsp paprika

4 tsp cumin seeds

1 tsp turmeric

2 tsp each of ground cumin and ground coriander

salt and pepper

chopped fresh coriander, to garnish

2 lemon, cut into wedges

Boil the potatoes for 10-12 min, or until tender. Drain and set aside.

Spray a frying pan with frylight and place over a medium-high heat. Add the mustard seeds, paprika and cumin seeds. Stir-fry for 1-2 min, then add the boiled potatoes, turmeric, ground cumin and ground coriander. Season well and stir-fry for 4-5 min.

To serve, transfer to a serving dish, garnish with coriander and squeeze over the lemon wedges.