Potato and Onion Bhaji

A potato and onion accompaniment to your curry.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 500  g potatoes, scrubbed and cubed (25 mm)
• 2  tablespoons ghee
• 1  teaspoon black mustard seeds
• 1  large onion, chopped
• 8  garlic cloves, crushed
• 1  teaspoon chili powder
• 3⁄4 teaspoon turmeric powder
• 2 -3  red chilies, whole
•  salt, to taste
•  fresh coriander

Directions

1. Boil the potatoes in salted water for about 12 minutes, drain and keep aside.
2. Heat the ghee in a wok over a medium flame. When hot add the mustard seeds.
3. When the mustard seeds pop (a few seconds) add the onions and garlic. Stir fry until the onions change colour.
4. Add the chili powder and turmeric and stir fry for a further 2 minutes.
5. Add the potatoes and whole chilies to the wok and stir fry until the potatoes are coated in the turmeric, chili powder and mustard seeds.
6. Add 2 or 3 tablespoons of water and salt, cover the wok and cook on a low light for a further 5 minutes.
7. Serve with the fresh coriander.