3 tablespoon - Sunflower Oil
1 teaspoon - Mustard Seeds
½ teaspoon - Ground Cumin
1 teaspoon - Turmeric
1 teaspoon - Ground Coriander
1 teaspoon - Garam Masala
1 teaspoon - Chili Powder
5cm (2in) - Ginger, fresh, grated
1kg (2lb 3oz) - Potatoes, peeled, cut into smallish cubes
350ml (12fl oz) - Vegetable Stock
4x - Tomatoes, roughly chopped
1x - Bunch Coriander, roughly chopped
- T. Preparacion → 20 min
- T. Cocinado → 10-15 min
- Nivel → Facil
1 Heat a wok until hot and add the oil.
2 Add all the spices and the ginger and stir-fry for one minute until fragrant.
3 Add the potatoes and stir to coat in the spices.
4 Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until
the potatoes are tender.
5 Stir in the tomatoes and coriander.
6 Season with salt and freshly ground black pepper and serve.