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Indian Dry Potato Curry

This dish can feature as a main in vegetarian meals or as an easy accompaniment to any Indian meal. Make sure to watch the potatoes do not stick to the pan, as dry curries can do, or make sure to use a non-stick pan. Recipe provided by Jasmine Anderson.

Pictured: Indian Dry Potato Curry

1 oz (25g) ghee or butter
½ tsp mustard seeds
1 medium sized onion finely chopped
2 tbsp chopped, fresh mint leaves (can substitute with coriander)
1 tsp turmeric
½ tsp chilli powder (optional )
1 tsp paprika
1 ½ tsp salt
1 lb (450g) potatoes, peeled and cut in 1 inch cubes
1 tsp garam masala
1 tbsp lemon juice

Heat ghee in a large saucepan and fry mustard seed until it pops.
Add onion, fresh coriander, turmeric, chilli, paprika and salt. Mix well, then stir in potatoes. Stir for a few minutes, sprinkle with ¼ cup water, turn heat very low, cover and cook 20-25 minutes or until potatoes are done, make sure to shake pan occasionally to prevent sticking.
Add garam masala and lemon juice about 10 minutes before end of cooking time.

Serves 4 - 6