Recipe: Bombay Potatoes (spicy diced potatoes, serves 3)

BOMBAY POTATOES

"Spicy potatoes serve as accompaniment to a curry meal or as an exotic alternative to potato salad, and are delicious hot or cold. Use new potatoes or firm salad types that won't break up in cooking."

3/4 pound boiling potatoes (3/4-inch chunks)
1 tablespoon cooking oil
1/2 cup chopped red onion
1/8 teaspoon mustard seeds
1/4 teaspoon curry powder
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon finely chopped garlic
1/4 teaspoon steak seasoning
1/2 teaspoon chopped fresh cilantro
1/2 teaspoon chopped fresh basil
1/2 lime, juiced

Boil potatoes in salted water until slightly underdone. Drain. Cool quickly in cold water, peel, and cut into 1-inch dice. Set aside.

Heat oil and stir-fry onion, garlic, cumin, and mustard seeds until seeds start to pop.

Add curry powder and diced potatoes and continue frying for a further 5 minutes, adding a little water to prevent sticking.

Heat oil in nonstick pan. Saute onion.

While onion cooks, combine the dry seasonings and mix well. When onion is soft, add the dry seasoning mixture; shaking pan and as soon as the seeds pop, add the potatoes. Toss to combine.

Turn off the heat. Add the fresh herbs and lime juice; stir. Cover and set aside until ready to serve (within 15 minutes). Reheat gently if needed.

Makes 3 servings
Source: A Little Spice Cookbook by Marilyn Bright