Ingredients
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3 medium tomatoes (skinned and chopped)
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4 tablespoons oil
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1 teaspoon cumin seed
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1 pinch asafoetida powder
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3/4 teaspoon ground turmeric
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1 teaspoon ground coriander
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3/4 teaspoon chili powder
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1 teaspoon paprika
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1 teaspoon salt
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1/2 pint water
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1/2 teaspoon garam masala
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2 tablespoons coriander leaves, chopped
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1 1/2 lbs small potatoes (as evenly sized as possible)
Instructions
- Wash the potatoes and dry them, lightly peel the skins if necessary.
- Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds.
- Add the tomatoes, turmeric, ground coriander, chilli, paprika and salt; fry for 30 seconds, stirring constantly (sprinkle on a little water if things start to stick to the bottom of the pan).
- Add the potatoes and fry for 2-3 minutes, again stirring constantly.
- Add the water, bring to the boil then lower the heat, cover and cook for about 15 minutes until the potatoes are tender (keep an eye on things in case you need to add a bit more water); now stir in the garam masala.
- Remove from heat and serve garnished with the coriander leaves.