A dry potato curry. The chilli content can be varied to suit.

Serves 4 - 6
Preparation Time: 15 - 20 minutes
Cooking Time: 10 - 15 minutes

Herbs and Spices Required:
1/2 tsp Ground Cumin
4 - 5 Curry Leaves
1 tsp Yellow Mustard Seed or 1 tsp Black Mustard Seed
1 tsp Turmeric

Ingredients:
1 lb / 450 g new potatoes
1 onion, finely chopped
1 - 2 fresh green chillies or to taste
1 1/2 tbsp vegetable oil or ghee
salt to taste
Herbs and Spices as listed above

Cooking Instructions:
Bring a large pan of salted water to the boil and boil the potatoes until tender. Drain.

In a heavy based pan heat the oil over a medium heat and add the mustard seeds. As soon as the seeds begin to pop, add the onion and the remaining spices. Stir well for 2 minutes. Add the potatoes, salt to taste and 1/4 pint / 120 ml of water. Cook the potatoes and onion until the pan is dry. The potatoes should brown in the process (5 - 10 minutes). Serve