Bombay potatoes

Ingredients for 3 servings:

• 6 large waxy potatoes
• 3 garlic cloves
• 1 piece(s) ginger (half a thumb long)
• 1 tbsp mustard seeds, black
• 1 tbsp, chopped turmeric (turmeric)
• 1 tbsp, sautéed cumin, ground
• 1 tbsp, sautéed garam masala
• 1 tsp chili powder
• 1 tbsp, leveled curry powder
• 100 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

The oriental alternative to simple fried potatoes

Boil the potatoes until tender, then let them cool, peel them, and then cut them once lengthwise and twice crosswise into large cubes. Place them in a bowl and set aside. Melt the butter in a pan. Finely chop the garlic, peel the ginger, and grate it. Sauté the garlic and ginger with the spices in the melted butter for 1 minute on high heat. Add the potatoes and fry for several minutes on medium heat. Turn the potatoes several times until they are coated with the spices. Tip: Serve with yogurt and fresh coriander.