Potato Bhaji

1. 1

   Boil potatoes with skins on (boil as you would for mashed potatoes, just until soft).

2. 2

   Remove skins.

3. 3

   Mash potatoes lightly, but not as you would for mashed potatoes!

4. 4

   There should be nice small chunks in the potatoes but partially mashed.

5. 5

   Heat oil on medium heat in a nice sized vessel; add mustard seed.

6. 6

   let mustard seed splutter.

7. 7

   Add chopped onion, and fry lightly.

8. 8

   Add diced tomatoes and fry until soft.

9. 9

   Add the chopped coriander leaves (or parsley), curry powder; stir and fry lightly reduce heat to low and add the potato; stir well and just heat through until forms a nice consistancy and spices have mixed in well (approximately 5 mins wont take too long).

10. 10

    If the consistancy of the potatoes seems a little too dry you may add a little water- less than 1/4c-- Should not be watery, but nice and thick, only a little moist.

11. 11

    Serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.