Bombay Potatoes

• servings: 8 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 tbsp coconut oil

1 tsp mustard seeds

2 shallots ((finely diced))

1 tsp ginger ((grated))

½ tsp turmeric

2 pounds potatoes ((or red, cut in a 1/3rd inch dice. Don't use russets or an extremely starchy potato here))

½ cup tomato puree ((canned or freshly pureed tomatoes are both fine))

½ to 1 tsp cayenne

2 tsp curry powder ((taste and use more if you wish))

Salt to taste

2 tbsp cilantro ((optional, for garnish))

Directions

Heat the oil in the wok or skillet. Add mustard seeds and, when they sputter, add the shallots and saute for a couple of minutes until slightly soft. Add ginger and turmeric. Saute for 30 seconds, then add the potatoes.

Add a dash of salt, mix in, then cover the skillet or wok with a tight lid. Let the potatoes cook over medium to low heat for 6-8 minutes or until they are about halfway cooked. Stir a few times during cooking to ensure they don't burn. This shouldn't happen if you keep the heat to the lower side.

Add the tomato puree to the skillet along with the cayenne and curry powder. Mix well. Place the lid back on the skillet and continue cooking on medium low heat for another 10 minutes, again stirring a few times during cooking. The potatoes at the bottom of the pan should crust a bit but they shouldn't burn.

Once the potatoes are cooked, take the lid off and continue stir-frying, now over medium-high heat, for two minutes. Add salt to taste.

Turn off the heat and garnish with cilantro, if using. Serve hot.

Nutrition

• Calories: 117 kcal
• Total Fat: 2 g
• Saturated Fat: 2 g
• Total Carbohydrate: 23 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 3 g