Bombay Potatoes

• 3 tablespoons canola oil
• 1 teaspoon mustard seeds
• 12 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 2 inches gingerroot, grated
• 2 lbs potatoes, peeled, and cut into smallish cubes
• 12 fluid ounces vegetable stock
• 4 tomatoes, roughly chopped
• 1 bunch fresh coriander, roughly chopped

1. Heat a wok until hot and add the oil.
2. Add all the spices and the ginger and stir-fry for one minute until fragrant.
3. Add the potatoes and stir to coat in the spices.
4. Add the stock and bring to a gentle simmer.
5. Simmer for 10-15 minutes until the potatoes are tender.
6. Stir in the tomatoes and coriander.
7. Season with salt and freshly ground black pepper and serve.

canola oil, mustard seeds, ground cumin, turmeric, ground coriander, garam masala, chili powder, gingerroot, potatoes, fluid ounces vegetable stock, tomatoes, fresh coriander

Taken from www.food.com/recipe/bombay-potatoes-308362 (may not work)