Bombay Potatoes - extra hot with chilli - vegetarian dish

I have been making this dish since 1992, and there is no set recipe, chuck in anything you want in the middle cooking stage. Use the biggest pan you can, you need a lid as well for the black mustard seeds.

Ingredients:

• 2lb potatoes, skins on, cubed to 1" approx
• Oil for frying
• 4 heaped tablespoons of black mustard seeds (or brown)
• Saucer of spices (2 heaped tsp each of Garam Masala, Turneric, chilli powder)
• Fresh garlic 8 cloves chopped finely and ginger grated with a cheesegrater (ginger powder is fine, as is garlic puree)
• One fine chopped onion
• A handful of fresh chopped jalapenos chillis (fine chopped)
• Tomato puree / sun dried tomatoes / tomato ketchup 
• Tin of chopped tomatoes
• Dried mixed herbs
• Salt & pepper & sugar to suit
• Fresh coriander to garnish

Over the years I have experimented with chopped pineapple, adding mango chutney, lime pickle, cooked chick peas, anything really.

Method:

1. Cube the potatoes and do not wash, as the starch from the tubers helps thicken the sauce.
2. In the lidded pan on a high heat add the cooking oil until it is top temperature. Get ready with the onions, fresh chillis, garlic, ginger, saucer of spices. First, add the black mustard seeds into the oil. Quickly put on the lid and wait for them to pop like popcorn. Shake the pan for even cooking. Once the popping has subsided, add everything above in blue text.
3. Cook for 2-3 minutes, stirring.
4. Add the potatoes and stir around until they are coated with all the spice mix. Stir for 2-3 minutes.
5. Middle stage: add what you want
6. Add tin of chopped tomatoes, tomato puree (or alternative) and herbs
7. Add half a pint of water or an amount where it's just below the level of the potatoes in the pan. The aim is now to cook the potatoes in water and spices so they take on a yellow colour. Check after 20 mins, stir, cook for 25-30 mins.
8. Add salt & pepper to suit. Extra chilli if required. Even 3 teaspoons of sugar if required.
9. Boil down until thick sauce consistency and not watery.
10. Garnish with fresh coriander and serve piping hot

This is based on a traditional Indian recipe passed down to me which is vegetarian. I have also added meat at the middle stage like chopped sausages, bacon and ham cubes for extra protein.

Good luck and send me your photos!