Serves 4
Ingredients
• 500 gm new potatoes peeled and chopped into bite size pieces
• 2 tbs cooking oil
• 1 tsp mustard seeds and cumin seeds
• 7-8 curry leaves
• 1 tbsp of Ginger and Garlic paste
• 1/2 tsp turmeric powder
• 2 tbsp of coriander and cumin seed powder
• 1/2 tsp of chilli powder (according to taste)
• Salt to taste
• ½ tin of tomatoe pure
• A bunch of coriander leaves (optional), chopped finely

Method:
1. Boil potatoes in their skin. Put them in a colander and run cold water over them. Peel and cut into bite size pieces. Keep aside.
2. Heat oil in a kadhai or wok.
3. Add mustard seeds and cumin seeds and curry leaves. Allow the seeds to splutter. It is a good idea to put the lid on here, as seeds jump out when they crackle.
4. Add ginger and garlic pest. Fry until little brown. About 10 to 20 seconds.
5. Turn the heat down and add all ground spices. Give a quick stir to release flavours. Add tomatoes and cook until oil comes on the top.
6. Add potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices. Add ½ cup of water.
7. Cook for 10 – 15 minutes on low-medium heat, stirring gently from time to time, taking care not to break the potatoes.
8. Add chopped coriander leaves and serve hot. This can be used as side dish or as main with dal and rice or choice of bread.