You will need
A large thick based wok

Prepare Ingredients: Peel and quarter chop Potatoes and half
again

Cooking Stage 1: Heat 8 tbsp of Vegetable Oil to a thick based
wok over a medium heat and add the ASHARUN SPICES mix.
Allow to sizzle in the oil for ONLY 30 seconds to release the
flavours.

Turn the heat down to low add the chopped Potatoes and
season with 1 tps salt, stirring until all the oil and spices have
coated the Potatoes.

Cooking Stage 2

Cook on the Hob: Leave to cook in the wok on a low heat for
approximately 30 minutes, stirring frequently turning over the
Potatoes in the oil and spices.

This is a very easy dish to cook, simply allow the potatoes to
fry gently infuse in the oil and spices until cooked through.
The spices will stick to the potatoes as they cook through and
crisp on the outside.

Suggestion next time try adding Carrots to the Bombay
Potatoes. Add these same time as the potatoes allowing
exactly the same amount of cooking time. The Carrots
caramelise sweetening the whole dish but enhancing the
Cumin Seeds and Spices. A slight variation but can assure
it is excellent.

Serving: Simply serve with Chapattis and Tarka Dhal.