Bombay Spiced Potatoes

• 4 large potatoes, peeled and cut into chunks
• 4 tablespoons sunflower oil
• 1 garlic clove, finely chopped
• 2 teaspoons brown mustard seeds
• 1 teaspoon black onion seeds (optional)
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon fennel seed
• good squeeze lemon juice
• salt and pepper
• fresh coriander, chopped, to serve

1. Bring a saucepan of salted water to boil, add the potatoes and simmer until just tender. Drain well.
2. Heat the oil in a large frying pan then add the garlic along with the whole and ground spices. Fry gently for about 1-2 minutes, stirring until the mustard seeds start to pop.
3. Add the potatoes and stir fry over a medium heat for about 5-10 minutes until heated through and well coated with the spiced oil.
4. Season well and sprinkle with the lemon juice. Garnish with chopped coriander and serve.

potatoes, sunflower oil, garlic, brown mustard seeds, black onion, turmeric, ground cumin, ground coriander, fennel seed, lemon juice, salt, fresh coriander

Taken from www.food.com/recipe/bombay-spiced-potatoes-450832 (may not work)