Spicy Garlic Potatoes
Heat the oil in a large frying pan or wok and fry Cumin and Mustard Seeds for 10-15 seconds. Add the tomatoes and cook for 30 seconds. Stir in the remaining ingredients except the Coriander Leaf, and cook for 2-3 minutes, stirring continuously, until heated through.
Sprinkle over the Coriander Leaf and serve. These spicy potatoes are great served warm with salads or as part of an Indian meal.