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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.