Bombay Potatoes
10 chat potatoes
1 tbsp olive oil
1 onion, chopped
1 large garlic clove, crushed
1 heaped tspn ground cumin
1 tspn ground coriander
½ tspn turmeric
¼ cup vegetable stock
juice of ½ lemon
freshly ground salt
2 spring (green) onions, chopped
1 tbsp chopped coriander
1 tbsp olive oil
1 onion, chopped
1 large garlic clove, crushed
1 heaped tspn ground cumin
1 tspn ground coriander
½ tspn turmeric
¼ cup vegetable stock
juice of ½ lemon
freshly ground salt
2 spring (green) onions, chopped
1 tbsp chopped coriander
Boil potatoes in plenty of water until just tender. Drain well and cut in half. Then heat oil in a saucepan and gently saut? onion and garlic. Add cumin, ground coriander and turmeric. Toss well and cook until lightly toasted. Add potatoes and stir until well coated. Then add stock, lemon juice and salt, and stir. Lower heat to a simmer and gently cook down until liquid forms a glaze. Taste for seasoning and mix in spring onion and coriander.