BOMBAY POTATO MARSALA 1.5 kg potatoes 20g butter 1 large onion, sliced 3 cloves garlic, crushed 1 teaspoon yellow mustard seeds 2 teaspoons garam masala 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon ground turmeric 400g can crushed tomatoes, undrained Cut potatoes into wedges. Boil, steam or microwave potato wedges until just tender; drain.

Heat butter in large pan; cook onion and garlic, stirring, until onion is soft. Add seeds and spices; cook, stirring, until fragrant. Stir in tomatoes; cook, stirring, 2 minutes or until sauce thickens slightly. Add potatoes; gently stir until heated through. Serve immediately.

Serves 6.

NOTE: Scottish preachers once warned parishioners to shun the potato because there was no mention of it in the Bible. Now one of the world's favorite vegetables, the potato is a low-kilojoule, low-sodium food, high in vitamins C and B6. Prolonged exposure to light will give potatoes a green tinge, rendering them poisonous if eaten in large amounts.

Per serving: 3.6g fat, 217 calories.

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