I found this delicious recipe in the Margaret Fulton Cookbook. I didn't have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.

Ingredients

4 serv.

ghee or butter↗30 g
mustard seeds1⁄2 teaspoon
medium onion, finely chopped↗1
coriander, chopped or mint leaves2 tablespoons
turmeric↗1 teaspoon
chili powder↗1⁄2 teaspoon
(optional)
paprika↗1 teaspoon
salt↗1 1⁄2 teaspoons
potatoes, peeled and cubed↗4 -6
garam masala↗1 teaspoon
lemon juice↗1 tablespoon

Step-by-step instructions

1
Heat ghee in large saucepan and fry mustard seed until it pops.
2
Add onion, fresh coriander, turmeric, chili powder, paprika and salt.
3
Mix well and then stir in the potatoes.
4
Stir for a few minutes, sprinkle with about 1/2 cup of water, turn heat very low, cover and cook for 25-20 minutes or until potatoes are done.
5
Shake saucepan occasionally to prevent sticking.
6
Add garam masala and lemon juice about 10 minutes before the end of the cooking time.

Source: food.com

Original recipe ↗

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