Maharajah's Choice - Recipe: Hot Curried Potatoes

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	Vegetarian Dishes
		Spicy Eggplants with Coconut
		Cauliflower Curry with Fresh Coriander
		Hot Curried Potatoes
		DUM ALOO - Baby potatoes cooked in a creamy spicy sauce
		DHALL MAKHANI - A rich creamy Dhall from North Western India
		PALAK PANEER - A Mildly spiced combination of Paneer and Spinach
		Healthy and Easy Red Lentil Dhall
		Brown/Green Lentil Curry
		PUNJABI CHOLE - Chickpeas cooked with hot spices, onions and tomatoes
		DHAL TADKA - Lentils cooked with onions, tomatoes, mustard seed and garlic
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Hot Curried Potatoes

Serves 4

6 Medium Potatoes – peeled and diced into approx 1cm cubes
1 large onion – diced finely
1 tablespoon Oil
1 teaspoon Maharajah's Choice black/yellow mustard Seeds
1 teaspoon Maharajah's Choice Cumin Seeds
1/2 teaspoon Seven Seas Ginger paste
1/2 teaspoon Seven Seas Garlic paste
2 teaspoons Maharajah's Choice Hot Curry Powder
1 cup water
Salt to taste

Heat oil in saucepan and add diced onion. Fry until opaque.
Add mustard seeds, cumin seeds. Cover pan.
When mustard seeds start popping, add ginger and garlic. Stir.
Add curry powder, stir, and fry for approx 1 minute.
Add potatoes, 1 cup of water and salt to taste. Cover and simmer slowly until cooked.
Add extra water if required.
This curry should be dry in texture.

Cooking Notes

Should you prefer a milder curry replace the 2 teaspoons of Maharajah’s Choice Hot Curry Powder with 2 teaspoons of Maharajah’s Choice Mild Curry Powder.