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These chunky pototoes in spiced onion and tomato sauce are appetizing and hot, the freshness from the corriander leaves make this dish mouth-wateringly flavorsome. Bombay potoates make one of the most popular accompaniments to any indian meal. I can just eat the whole plate of this and nothing else. Now you know why is potato my much loved vegetable. Thank you mom!! This incredibly yummy recipe can only come from my mother’s kitchen.
INGREDIENTS
Make servings for 6-8
6 potatoes, cut into 1/4-inch pieces, cooked until tender3 tablespoons vegetable oil
few sprigs of curry leaves
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon whole cumin seeds
1 teaspoon black mustard seeds
1 teaoon garam masala powder
1 teaspoons of ground corrainder
1 teaspons of tumeric powder
4 tomatoes cored and diced
2 teaspoons lemon juice
a handful of roughly chopped corriander leaves
Heat oil in a skillet to medium heat. Add in curry leaves, mustard seeds, cumin seeds.When the mustard seeds begin to flutter add in the garlic and let the garlic fry for less than a minute, because we want to make sure the garlic does not burn.
Add the onions, fry the onion till they are golden brown, then add in all tumeric powder, garam masala, ground corriander, red chilly powder and give it a good mix, then add the potatoes and make sure the pototes are coated properly by the spices.
Add the tomatoes and cook for about ten minutes, stirring occasionally, till the tomatoes are wilted and look cooked, then add in the corriander leaves and serve hot.
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