6 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
4 potatoes, thinly sliced
2 teaspoons ginger/garlic masala
1/2 teaspoon green chillie masala
1 teaspoon thana jeeroo
1/2 teaspoon red chillie powder
1 teaspoon turmeric powder
1 1/2 teaspoons salt
2 tablespoons cilantro, chopped
1. Heat olive oil in a frying pan on medium heat. Add cumin seed and black mustard seeds. Allow seeds to brown and pop.
2. Add sliced potatoes, ginger/garlic masala, green chillie masala, thana jeeroo, red chillie powder, turmeric powder and salt.
3. Cover and cook for 15 to 20 minutes. Stir occasionally or until potatoes are cooked and golden brown.
4. Garnish with chopped cilantro.