Updated: Apr 16, 2020
I have always enjoyed this dish. I can still remember eating it as a kid with hot roti's which my mum cooked for us. It's delicious on its own, with roti, side dish or even with fried or poached eggs. I know its carbs, but its delicious carbs :)
4 medium size potatoes peeled and cut into cubes
2 tablespoons rice bran or sunflower oil
1 teaspoon fresh grated or minced ginger
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon dry coriander
1/4 fresh chilli finely chopped or minced up (you can use less)
1/4 teaspoon dry or fresh turmeric grated or minced up
1/2 teaspoon salt
1/2 fresh lemon and fresh coriander (optional)
Non stick frying pan with a lid
Peel and cut the potatoes into cubes.
Put your stove on a medium heat, add the oil in your non stick frying pan.
Add the cumin seeds and mustard seeds.
Once they start popping add the potatoes.
Add all the dry and fresh spices. Stir well so all your potatoes are covered with the rest of the ingredients.
Cover with a lid and let it cook on a low heat for about 20 minutes continuously stirring so the potatoes don't stick.
If the potatoes start sticking add about a 1/4 cup of water and give it a good stir.
Once all the potatoes are nice and soft you can leave it on the stove for another few minutes without the lid on. This will make the potatoes crispy.
You can add a tablespoon of lemon juice and fresh coriander before serving.
How do you know if the potatoes are cooked:
If they are soft, they cooked.
You can find all your spices in most supermarkets, look at the spice section.
If you like indian curries then buy them from an indian spice shop, will be much cheaper.
You can also squeeze some lemon juice and chop fresh coriander on your potatoes.