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Indian Style Potatoes


  • 500g small new potatoes
  • 60g butter
  • 1 tblspn cumin seeds
  • 2 tspns turmeric
  • 5cm piece ginger, peeled and finely chopped
  • 1 green chilli, chopped
  • 1/2 bunch mint, chopped.

Place potatoes in large pan and cover with cold water. Cover pan and bring to the boil. Reduce to a simmer and cook until potatoes are just tender. Drain well and then let the potatoes cool. When the potatoes are cool cut them in half.

Heat butter over a low heat in a large pan until foaming, stir in cumin and turmeric.

Add potatoes and cook, tossing the mixture, for 5-6 minutes.

Add ginger, chilli and mint and toss for 1-2 minutes.

Serve immediately.

Potatoes may be served with a dollop of yoghurt.


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