Description
I found this delicious recipe in the margaret fulton cookbook. I didn't have any mustard seeds, so subbed a teaspoon of english mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 december to include salt and paprika in ingredients.
Ingredients
- Ghee
- Mustard Seeds
- Onion
- Coriander
- Turmeric
- Chili Powder
- Paprika
- Salt
- Potatoes
- Garam Masala
- Lemon Juice
Instructions
- Heat ghee in large saucepan and fry mustard seed until it pops
- Add onion, fresh coriander, turmeric, chili powder, paprika and salt
- Mix well and then stir in the potatoes
- Stir for a few minutes, sprinkle with about 1 / 2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done
- Shake saucepan occasionally to prevent sticking
- Add garam masala and lemon juice about 10 minutes before the end of the cooking time