By David Rocco’s Dolce India 

INGREDIENTS

– 3-4 large potatoes, peeled and cubed
– 4 tbsp. extra virgin olive oil
– 1 tbsp. black mustard seeds
– 10 curry leaves
– 2-3 green chilies, chopped
– 1 tsp. turmeric
– Salt, QB
– 1 1/2 cup water
– Fresh coriander, chopped QB

DIRECTIONS

Heat up your olive oil and just before it reaches the smoking point add in your mustard seeds. When tempering mustard seeds you want to make sure the oil is hot so they pop. Once they’ve popped reduce heat and add in your curry leaves and chilies. Once they have flavoured your oil add in the potatoes and season with salt and turmeric. Give it a good stir so everything is evenly mixed and then add your water, Let it simmer on medium for about 30-40 minutes or until the potatoes are tender. Finish with your coriander and serve. Serves 4-6.

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