Spicy-bombay-potatoes
Baby pearl potatoes- 250 gms (washed and scrubbed well)
Red onion- 1 large
Ginger paste- 1/2 tbsp
Garlic paste- 1/2 tbsp
Coriander powder- 1 tsp
Chilli powder- 1/4 tsp
Turmeric powder- 1/8th tsp
Cumin powder- 1/2 tsp
Tomato- 1 small (optional)
Garam masala- 1/4 tsp
Mustard seeds- 1/4 tsp
Curry leaves- a sprig (optional)
Oil- 1 tbsp
Salt- to taste
Pre cook the potatoes till they are about fork tender. Not too mushy though. You can do this either in a microwave, pressure cooker (1 whistle) or on the stove top by boiling it in water. keep aside.
Heat oil in a large wok and splutter the mustard seeds.
Add the curry leaves at this point (if using) and stir for a couple of seconds.
In goes the onions. Sauté till they are about light brown in colour, on medium heat.
Add the ginger and garlic paste and continue to cook till the raw smell disappears, about 5 minutes or so on medium heat.
Add the spices- coriander powder, chilli powder, cumin powder and turmeric powder- and mix well. Cook till they no longer smell raw, but nice and fragrant instead.
Tip in the chopped tomato and stir well. Cook till oil starts separating. Add a wee bit of water if it starts scorching at the base.
Season with enough salt.
Add the cooked potatoes and mix them all together, making sure the masala coats the potatoes well.
Increase the heat a bit and let it roast in the spices for a couple of minutes. Make sure you keep stirring in between.
Sprinkle the garam masala on top, give it a good stir and after about 2 minutes, take them off the flame.