Bombay Potatoes

INGREDIEN

6-7 small waxy potatoes, peeled
1/2 tsp turmeric
2 tsp salt
1 tsp Indian restaurant spice mix
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp Kashmiri chili powder
1/2 tsp kasoor methi
1/2 tsp kosher salt
3 tbsp neutral vegetable oil
3-4 tbsp sliced onion
1 tsp mustard seeds
2 tsp garlic ginger paste
1/2 tbsp tomato paste + 1 tbsp water
10 oz curry base
1/2 tsp amchoor powder or lemon juice
1/2 small chopped tomato
Chopped cilantro

Directions:

1. Boil potatoes with turmeric and salt until just tender.
2. Fry potatoes until lightly browned; set aside.
3. Cook onions until soft and translucent.
4. Add mustard seeds; cook for 20 seconds.
5. Add garlic ginger paste; cook 1 minute.
6. Stir in spice mix; cook 30 seconds.
7. Add diluted tomato paste; stir until bubbling.
8. Add 3 oz curry base; cook 30 seconds.
9. Add remaining curry base; cook 2 minutes.
10. Stir in potatoes; simmer 3 minutes.
11. Add tomato and amchoor; cook 2 minutes.
12. Garnish with cilantro and serve immediately.