1. cut potatoes into 2 cm (3/4 in) chunks.

2. Cook potatoes in boiling salted water for 6-8 minutes, until just
tender, then drain and set aside.
3. Heat oil in a large saucepan, add mustard seeds and fry for 30
seconds or until they begin to pop.

4. Add onion and fry for 5 minutes, until soft but not brown.

5. Stir in garlic and ginger and fry for 1 minute more.

6. Add potatoes, chilli, turmeric, pepper and cumin and stir well.

7. Cook, covered, for 3-5 minutes, stirring occasionally, until potatoes are very tender and coated with spices.

8. Serve hot, garnished with green pepper (capsicum) strips, if desired.

Serves 4.