Bombay Potatoes

Ingredients

• 500g baby new potatoes, scrubbed
• 1 tsp ghee
• 2 tbsp canola oil
• few sprigs curry leaves
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 inch ginger, sliced finely
• 1 red chilli- chopped
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1/4 tsp turmeric
• salt to season
• A small bunch of coriander leaves, chopped

Instructions

1. Boil the potatoes in water until almost tender.
2. Drain and put aside.
3. In a wok, heat the ghee and canola oil together.
4. Temper the curry leaves, chopped chilli, mustard seeds, ginger and cumin seeds until fragrant.
5. Add in the coriander powder, chilli powder and the dash of turmeric.
6. Tip in the potatoes and stir fry for few more minutes until the potatoes are well coated with spices.
7. Season with salt and throw in the coriander leaves.
8. Serve warm.

Notes