{Gluten and Dairy Free} East Indian Bombay Potatoes

I love Tasty Bite's Bombay potatoes and thought it would be fun to make my own. I found this great version from BBC Good Food.   I would add a can of garbanzo beans for protein as is included in a Tasty Bite.  This looks easy and is naturally gluten and dairy free.

Ingredients

• 1kg Salad/New Potatoes, cut in 2cm cubes
• 2tsp Turmeric divided
• Water for boiling
• 1 1/3 tbsp vegetable/sunflower
• 1 1/2 green chilis, finely sliced
• 3 cloves of garlic, finely chopped
• 2 medium white onions, chopped
• 2tsp Garam Masala
• 2tsp Black Mustard Seeds
• 2tsp Ground coriander
• 2tsp Fennel Seeds
• 3tbsp Lemon Juice
• Salt and pepper to taste
• Handful of fresh coriander, roughly chopped
• Fresh or tinned tomatoes (optional)

Method

1. Boil the potatoes in the water with half the turmeric until you can brake one easily with a fork. Drain well.
2. Add the oil to the wok, and get the wok really hot. When really hot and chili and cook for 30 seconds until brown.
3. Add the garlic, the onions, Garam Masala,Ground coriander, Fennel seeds, the rest of the turmeric and Black Mustard Seeds, and cook until the onions go slightly tender.
4. Now add the potatoes and cook for a further 7 minutes on a medium low heat. If using tomato, add it at this point
5. Add Lemon juice, fresh coriander and salt and pepper to taste, and serve with rice or Naan.Top with leftover fresh coriander.