BOMBAY POTATOES

Anyone who likes potatoes will love this dish! I used the white potatoes and not the baking potatoes. You could even use the red ones. The baking potatoes disintegrate too easily.

 

3 pounds potatoes

 1 medium onion

 4 tomatoes

 2 tsp mustard seeds

 1 tsp ground ginger

 1 tsp garam masala

 1 1/2 tsp turmeric

 1/2 tsp ground cumin

 1/2 tsp chili powder

 1/4 tsp dried chili flakes

 3 tbsp olive oil

 1 1/2 to 2 tsp kosher salt

 freshly cracked black pepper

 coriander (or flat-leaf parsley)

 

Mince the onion. Peel, wash and cube the potatoes.

Mix up all powders (ginger to chili powder).

Wash the tomatoes and chop.

Heat the oil, add the mustard seeds (I only use black but brown works too) and wait for them to start popping. As soon as they pop, you add the onion. Cook for a minute or 4 until it turns translucent. Add the spice mix and cook for another 3 minutes to get the flavors going. Add the tomatoes and stir fry till slightly mushy. Add the potatoes. Make sure every potato gets some of the spice mix. And the salt. Cover and cook for about 7 – 8 minutes or until the potatoes are done. Stir to make sure it doesn’t stick to the bottom. Stir gently to make sure the potatoes don’t disintegrate.