Bombay Potatoes Veg
Hot Vegetarian Vegan Curry Ind Vegetable
Gluten Wheat Dairy free Eggless
450g/1lb Potatoes, peeled and cut into 2.5cm/1 inch
1 teasp turmeric
4 tbsp Vegetable Oil
2 Green Chilies, deseeded and thinly
2 Onions, sliced
1/2 teasp Coriander seeds
1/2 teasp Cumin Seeds
1 x 200g/7oz tin Chopped Tomatoes
1. Place the potatoes in a pan of salted
water, bring to the boil and cook for 10 minutes until just tender. Drain well.
2. In the meantime, heat the oil in a
pan, add the cumin seeds, coriander seeds, turmeric and sliced chilli and fry
over a high heat for 1-2 minutes.
3. Add the onions and continue to cook
over a medium heat until the onions are
soft and transparent.
4. Add the drain potato cubes together
with a very little water, stir well cover and
cook for 10 minutes, stirring from time
5. Add the contents of the tin of
tomatoes, mix well and continue to cook for 5 minutes. Serve hot.
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