Bombay Potatoes

• 1 pound (3 medium) potatoes, boiled
• 2 tablespoons corn oil
• 1 teaspoon Spice Islands Mustard, Seed OR Spice Islands Cumin Seed, Whole
• 1 medium onion, finely chopped
• 1-2 cloves garlic, minced
• 1 tablespoon Patak's(R) Mild Curry Paste
• 1/2 teaspoon salt
• 1 tablespoon finely chopped cilantro

1. Peel and cube potatoes into 3/4-inch pieces. Set aside.
2. Heat oil in a non-stick skillet over medium-high hat. Add mustard OR cumin seeds. Fry for a few seconds until mustard seeds pop or cumin seeds are roasted.
3. Add onions and fry until golden brown. Add garlic, curry paste and salt; fry for a few seconds. Add the potatoes. Cook for about 5 minutes, lifting and turning potatoes with a wide spatula. Reduce heat to medium and cook the potatoes for another 8 to 10 minutes, stirring occasionally.
4. Transfer to a serving dish. Garnish with cilantro and serve warm.

potatoes, corn oil, cumin, onion, garlic, curry, salt, cilantro

Taken from www.myrecipes.com/recipe/bombay-potatoes (may not work)