1lb small new potatoes or large cut into quarterswith just enough water to almost cover, bring to the boil and cook until almost done.
1 small onion, finely chopped
1 tsp finely chopped garlic
1 tsp finely chopped fresh ginger
1 tbs lemon juice
1 tbs water
Yoghurt
oil
1 small cinnamon stick
3 cardamom pods, bruised
2 whole cloves
1 bay leaf, crumbled
1/2 tsp ground turmeric
Put potatoes in a saucepan
Heat oil in pan and fry the cinnamon, cardamom, cloves and bay leaf for 2 minutes.
add the turmeric and stir, then add the onion, garlic and ginger and fry until smells cooked, Add 2 tbs water, lemon juice and potatoes to the pan and stir well. Cover pan, turn heat very low and allow to steam for 15 minutes or until potatoes are cooked.
Roast cumin seeds in a dry pan, stirring constantly until dark brown. Combine yoghurt with garam masala, roasted cumin seed roughly chopped. Serve the potatoes with yoghurt mixture, sprinkled with fresh coriander.
