Bombay potatoes

Ingredients for 2 servings:

• 2 tbsp ghee or butter
• 1 large onion(s)
• 1 tsp mustard
• 1 pinch of salt
• 2 cm ginger, grated
• 1 clove(s) garlic
• ½ tsp curry paste
• 1 tsp lemon juice
• 1 tsp coriander
• ½ tsp turmeric
• 1 bay leaf
• 2 m.-large tomato(s)
• 500 g potatoes, cooked
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

This recipe comes from an Indian woman

Dice the cooked potatoes, onions, and tomatoes. Measure all ingredients into small containers and keep them handy. Sauté the onions in a pan with the ghee, mustard, and salt. When they start to brown, stir in the ginger, garlic, curry paste, lemon, coriander, and turmeric. Simmer for 2 minutes on medium heat. Then add the tomatoes and bay leaf and simmer for another 5 minutes, then stir in the potatoes. Simmer for another 5 minutes, gradually adding a little water to prevent burning.