Recipe Posted on 21st September, 2004
Recipe Source: This recipe comes from a cookbook called The Compelte Asian Cookbook by Sharmaine Solomon. I've had this book for about 15 years and I've used it more than any other cookbook I've ever owned. This recipe is an old favorite that I've been cooking for years.
Serves 6
Ingredients
500g (1lb) potatoes
1 tablespoon ghee or oil
½ teaspoon black mustard seeds
1 fresh green chilli, seeded and sliced
1 small onion, finely chopped
½ teaspoon ground turmeric
1 teaspoon garam masala (see note below)
1 teaspoon salt
pinch chilli powder
1-2 tablespoons lemon juice
chopped fresh mint or fresh coriander leaves
Method
Boil potatoes in their skins until tender then mash. Heat ghee and fry mustard seeds until they pop, add chili and onion and fry until onion is soft and golden. Add turmeric, garam masala, salt and chilli powder and stir for a few moments, then add lemon juice. Add potatoes and mix well, heating through. Serve sprinkled with mint or coriander leaves.
Note: Garam masala is a spice mix used extensively in Indian and Pakistani food. You can buy it pre-mixed in almost any supermarket or asian grocer, or you can make it yourself (garam masala spice mix recipe)
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