Bombay Potatoes

These can be eaten not just with Indian food but can be served hot or cold with salad, buffets etc. They also freeze well. Not all the spices are essential, but the more the better

• Ready In: 1 hr 20 mins
• Serves: 10-15

Ingredients

• 4  lbs  red potatoes
• 2  large onions, roughly chopped
• 2  green chilies, chopped
• 4  dried red chilies
• 4  tablespoons  cooking oil
• 1⁄2 teaspoon turmeric
• 1  teaspoon garam masala
• 1  teaspoon  coriander
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon garlic powder
• 1  teaspoon chili powder, to taste
• 1  teaspoon cumin powder
• 1  teaspoon sugar
• 1  teaspoon salt
• 1  tablespoon black mustard seeds
• 2  tablespoons lemon juice
• 1  tablespoon tomato puree
• 1  tablespoon tomato sauce

Directions

1. Boil the potatoes in their skins until cooked.
2. When cool, peel and chop into cubes (approx 1").
3. Heat the oil in a large pan, add mustard seeds and dried chillies and cook till the seeds start to pop.
4. Lower the heat, add the onion and green chillies and fry for 5 minutes.
5. Add the potatoes and mix well.
6. Add all the rest of the ingredients and stir fry for 10 minutes Better to remove red chillies as they surface.