1. Boil the potatoes in their skins and leave them to cool. 2. Then peel and break them into a lumpy mash. 3. If preferred, peel potatoes first and then boil. 4. Heat the oil in a medium sized heavy bottomed saucepan and add the onion, cumin seeds, and whole dried chilies, breaking them into the pan. 5. Fry until the onions turn a rich, golden brown. 6. Add the mashed potato. 7. Sprinkle in, and mix well after each addition, the turmeric, tomato, green chili, and salt. 8. Blend in 3/4 to 1 cup of water and leave the mixture to cook over a low heat until it begins to bubble. 9. Add half the cilantro leaves, stir, and cook for another 30 seconds. 10. Garnish the dish with the remaining cilantro leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
