Stefanie from London has passed us this recipe for her delicious potato bhaji dish. Enjoy!…we don’t have a photo so if you make it, feel free to send me a pic 
POTATO BHAJI
3 medium sized potatoes (diced)
3 tblspns olive oil
3 small fresh green chillies (you could use less or more)
3 small cloves garlic finely chopped or pounded/crushed
1 tblspn chopped fresh green coriander
1/2 level tspn cummin seeds
1/2 level tspn black mustard seeds (optional)
1/6 tspn turmeric powder
1/2 tspn mixed spice (garam masala)
lemon juice to taste
salt to taste
Put the oil in a pan (perferably nonstick) on a slow flame. When hot add mustard seeds, cummin seeds, garlic and green chillies. Fry for a minute or so but take care that the oil does not splash on your face or hands. Then add the diced potatoes and stir them thoroughly. Add the turmeric powder, mixed spice, lemon juice and salt. Cook on a very low flame. They usually cook well on a very low flame without water but need to be stirred now and again. You could add just a tablespoon of water in the centre or as required if you find that the potatoes are still hard. Finally, garnish with the chopped coriander.
Chillies, mixed spice, salt and lemon juice can be used according to your taste. I sprinkle a little sugar at times to enhance the taste but it is entirely optional.
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