Lemony Bombay Potatoes

If you happen to have your oven already on cooking something else then this is quick, easy and tasty to knock up.

Peel and cube some potatoes and boil with a whole lemon (un-waxed and washed) and add a good sprinkling of turmeric.

Meanwhile, add some oil or ghee to a roasting tin and place over a medium heat. Add mustard seeds and as soon as they start to pop add cumin seeds, garam masala and a little turmeric.

Now add, bay leaf, fresh tomatoes, garlic cloves, sliced red chilli (with or without seeds), coriander stalks and the potatoes giving the pan a good shake so that everything has a coating.

Cut the lemon in half (it will still be hot) and add one half to the pan and set aside the other.

Place in a hot oven for 30 minutes or so. When they have reached your desired doneness then remove, sprinkle with fresh coriander leaves and a little drizzle of lemon juice.

This goes well with Empire Chicken

Lemony Bombay Potatoes