Instructions: Boil the potatoes in their skins and leave them to cool. Then peel and break them into a lumpy mash. If preferred, peel potatoes first and then boil.

Heat the oil in a medium sized heavy bottomed saucepan and add the onion, cumin seeds, and whole dried chilies, breaking them into the pan. Fry until the onions turn a rich, golden brown. Add the mashed potato. Sprinkle in, and mix well after each addition, the turmeric, tomato, green chili, and salt.

Blend in 3/4 to 1 cup of water and leave the mixture to cook over a low heat until it begins to bubble.

Add half the cilantro leaves, stir, and cook for another 30 seconds. Garnish the dish with the remaining cilantro leaves. - - - Total fat per portion 5.8 - - Recipe from Indian Lowfat Cooking - The Key to a Healthy and Exotic Diet, by Roshi Razzaq

lowfat nutrition expert

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