Bombay Potatoes

Directions

1. 1
   Peel the potatoes and dice into bite sized pieces. fill a deep pan with water and boil the potatoes with a pinch of salt until they have cooked throughout.
2. 2
   When the potatoes are done rinse under cold water, making sure the potatoes do not break.
3. 3
   In a non-stick frying pan, heat up the oil. Once the oil is hot, (not so hot that a blue haze appears), add the mustard seeds and cover with a lid.
4. 4
   Lower the gas to the medium setting. The seeds will soon start to pop; lower the heat and add the chili and turmeric power and stir. Ensure the powder mixture and seeds do not burn!
5. 5
   Add the potatoes to the pungent oil and stir slowly for a minute until the potatoes are covered in the seeds and they turn a light yellow due to the turmeric.
6. 6
   Remove from the heat and garnish with coriander.