Dry Potato Curry (Sukhe Alu)

Serves 3 – 4 or 6 as an accompaniment

Ingredients:
Potatoes 400gm
Oil 1 ½ tablespoons
Panch Phora 1 teaspoon
Onion, finely chopped 1 medium
Chopped fresh mint or coriander 2 tablespoon
Salt 1 ½ teaspoons (optional)
Chilli powder (optional) ½ teaspoon
Hot water 50ml
Garam masala 1 teaspoon
Lemon juice 1 tablespoon

Method:
Peel potatoes, cut into halves and quarters or if very large, into cubes.  Heat oil in a saucepan and sprinkle in the Panch Phora.  When the seeds start to brown, add onion and fry gently for a few minutes.  Add chopped mint, turmeric and add salt and chilli powder (if required).  Add potato, stir well and sprinkle with hot water.  Cover saucepan tightly and cook over a very low heat for 20 minutes, shaking pan occasionally to prevent potatoes from sticking.  Sprinkle with Garam Masala and lemon juice, replace lid and cook for a further 10 minutes.