Bombay Potatoes
600 Grams Potatoes, cleaned and peeled, and cut into cubes
1 Tablespoon Nigella Seeds
1 Tablespoon Mustard Seeds (Black if you can get them)
1/2 Tablespoon Asafetida
1 teaspoon finely chopped Fresh Ginger
2 cloves finely minced garlic
1 Onion finely chopped
1 Tablespoon Turmeric
1 Tablespoon Cumin Powder
1 Tablespoon Coriander Powder
1 teaspoon Salt
1 teaspoon white pepper
2 Tablespoon Lemon Juice
1 Tablespoon Fennel Seed
1 Tablespoon Garam Masala
Heat a little oil in a frypan, add Nigella and Mustard seed for about 30 seconds.
Add asafetida, ginger and garlic for about 30 seconds, and then add onion.
Cook for a few minutes, until onion is translucent.
Add Turmeric, Cumin and Coriander and Salt & Pepper to taste.
Add Cubed potatoes and mix well. Cook covered on a medium heat until potatoes are half done. About 10 minutes.
When potatoes are half cooked add lemon juice, fennel and Garam Masala
Mix well, cover and cook on low/medium heat until potatoes are cooked though.
