Bombay Aloo (Potatoes)

1 lb potatoes - cubed

1 medium onion - chopped

4 tablespoons corn oil

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1/4 teaspoon fenugreek seeds

1/2 teaspoon turmeric powder

1 teaspoon chilli masala

1 teaspoon tomato purée

1 fresh tomato - chopped

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

1 dessert spoon desiccated coconut (optional)

1/2 teaspoon salt

1. Heat oil in pan, then add seeds (mustard, cumin & fenugreek), then onion.
2. When onion is soft and golden, add ginger, garlic and powders (turmeric & chilli masala).
3. Immediately add tomatoes and tomato purée and fry for approximately 1 minute, until the tomatoes soften.
4. Add coconut and potato, then salt. Mix thoroughly.
5. Try to cook in sauce provided, adding water to moisten only if really necessary.
6. Stir the potatoes with care or they will dissolve.