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Recipe by Oli dude

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1. Boil the potatoes in the water with half the turmeric until you can brake one easily with a fork. Drain well.
2. Add the oil to the wok, and get the wok really hot. When really hot and chili and cook for 30 seconds until brown.
3. Add the garlic, the onions, Garam Masala,Ground coriander, Fennel seeds and Black Mustard Seeds, and cook until the onions go slightly tender.
4. Now add the potatoes and cook for a further 7 minutes on a medium low heat.
5. Add Lemon juice, fresh coriander and salt and pepper to taste, and serve with rice or Naan.Top with leftover fresh coriander.

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• dave

  09 July 2009

  dave commented on this recipe

  great

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• Jan

  23 September 2009

  Jan rated and commented on this recipe

  

  Really nice as a side dish, left out lemon juice (I didn't have any) but added about 100ml of passata just to make it a little bit saucey!

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• Paul Grimes

  26 October 2009

  Paul Grimes rated and commented on this recipe

  

  Made the potatoes with my 5 year old son last night - they were fantastic, even better than my local curry house. Easy, quick and delicious - what more can you ask for

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Ingredients

• 1kg Salad/New Potatoes, cut in 2cm cubes
• 2tsp Turmeric divided
• Water for boiling
• 1 1/3 tbsp vegetable/sunflower
• 1 1/2 green chilis, finely sliced
• 3 cloves of garlic, finely chopped
• 2 medium white onions, chopped
• 2tsp Garam Masala
• 2tsp Black Mustard Seeds
• 2tsp Ground coriander
• 2tsp Fennel Seeds
• 3tbsp Lemon Juice
• Salt and pepper to taste
• Handful of fresh coriander, roughly chopped

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Serves 5

Preparation and cooking times

Ingredients

• 1kg Salad/New Potatoes, cut in 2cm cubes
• 2tsp Turmeric divided
• Water for boiling
• 1 1/3 tbsp vegetable/sunflower
• 1 1/2 green chilis, finely sliced
• 3 cloves of garlic, finely chopped
• 2 medium white onions, chopped
• 2tsp Garam Masala
• 2tsp Black Mustard Seeds
• 2tsp Ground coriander
• 2tsp Fennel Seeds
• 3tbsp Lemon Juice
• Salt and pepper to taste
• Handful of fresh coriander, roughly chopped

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