Ingredients and Method
Heat little oil in a non-stick pan and
add 1 tsp mustard seeds,
1 tsp cumin seeds,
2 dry red chillies,
curry leaves and 1/4 tsp hing.
When mustard seeds start to pop,
add 1 chopped onion,
1tsp ginger & garlic paste and fry for a few minutes on medium heat.
Mix in 5 diced potatoes,
1 level tsp tumeric,
1 tsp garam masala,
1 tsp dhania jeera powder and stir fry continuously for a few minutes until well combined with oil and spices.
Add water, a little at a time when necessary and cover the pan and cook for +- 10 mins until potatoes are cooked, stirring often during cooking to prevent potatoes from sticking to the bottom of the pan.
Mix in a small bunch of finely chopped mint and enjoy.
Prepared, tried and tested by:  Irene Dasari‎