1 Tsp Black Mustard Seeds
! Tsp Cumin Seeds
6 Medium Potatoes (Cubed)
2 Tsp Ground Copriander
1 Tsp Turmeric
1 Tsp Chilli Powder
2 Tsp Salt
4 Tsp Soft Brown Sugar
1/2 Pint Water
3 oz Tomato Puree 3 Tbsp Vinegar
Heat oil in a pan, add mustard and cumin seeds and fry till they pop.
Reduce the heat and add potatoes.
Add remaining ingredients and stir well.
Cover and cook over a low heat until potatoes are tender (about 20-25 minutes) and a large amount of thick sauce remains in pan.
Serve sprinkled with Fresh Coriander