Bombay Potatoes

Name: Bombay Potatoes
Ingredients: 3 tablespoons canola oil; 1 teaspoon mustard seeds; 12 teaspoon ground cumin; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1 teaspoon garam masala; 1 teaspoon chili powder; 2 inches gingerroot, grated; 2 lbs potatoes, peeled, and cut into smallish cubes; 12 fluid ounces vegetable stock; 4 tomatoes, roughly chopped; 1 bunch fresh coriander, roughly chopped

12 ingredients

7 steps

Ingredients

3 tablespoons canola oil
1 teaspoon mustard seeds
12 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
2 inches gingerroot, grated
2 lbs potatoes, peeled, and cut into smallish cubes
12 fluid ounces vegetable stock
4 tomatoes, roughly chopped
1 bunch fresh coriander, roughly chopped

Directions

1

Heat a wok until hot and add the oil.
2

Add all the spices and the ginger and stir-fry for one minute until fragrant.
3

Add the potatoes and stir to coat in the spices.
4

Add the stock and bring to a gentle simmer.
5

Simmer for 10-15 minutes until the potatoes are tender.
6

Stir in the tomatoes and coriander.
7

Season with salt and freshly ground black pepper and serve.