Potatoes in tomato sauce sw

1. Method
1. Heat a wok or heavy-based pan sprayed with Fry Light and fry the onion seeds, curry leaves and onions over a medium heat for a few minutes, being careful not to burn the onions.

2. Meanwhile, place the canned tomatoes in a bowl and add the cumin, ground coriander, chilli powder, ginger, garlic, turmeric, salt, lemon juice and fresh coriander. Mix together until well blended.

3. Pour this mixture into the wok or pan and stir for about 1 minute to mix thoroughly with the onions.

4. Finally, add the diced potatoes, cover the pan and cook gently for 7-10 minutes over a low heat. Check that the potatoes are properly cooked through, then serve.

Note: This curry is also delicious if you add a few cauliflower or broccoli florets with the potatoes, or if you substitute diced parsnips for the potatoes.