Spicy garlic potatoes

Yield: 4 servings

Measure Ingredient
3 tablespoons Oil
2 teaspoons Schwartz Cumin Seeds
1 teaspoon Schwartz Mustard Seeds
2 \N Tomatoes; chopped
1 \N 820 gram tin new potatoes; drained
½ teaspoon Schwartz Turmeric
1 teaspoon Schwartz Hot Chili Powder
1 teaspoon Schwartz Garlic Granules
¼ teaspoon Salt
1 tablespoon Lemon juice
2 teaspoons Schwartz Coriander Leaf

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 Coriander Leaf and serve.

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