Potato Curry (main dish)

Ingredients

1/4 - 1/2 cup oil (olive)	1/2 t cumin seeds
1 med-size tomato, chopped (or 1 can)	2 lb med-size potatoes, UNpeeled
1 fresh green chili, chopped	1/2 t turmeric powder
1 t Indian chili powder (scant)	2 T coriander powder
1/2 t ginger powder	1 t salt
1/2 t sugar	1 t lemon or lime juice
1 1/2 - 2 cups hot water	2 T chopped fresh cilantro

Directions

Cut the potatoes in halve, lengthwise; then cut the halves into small pieces. Heat a frying pan on medium heat and pour the oil in the pan. When the oil is hot, add the cumin seeds. Brown them for 5 SECONDS, then add the tomatoes and cook for 5 more seconds. Add the potatoes and cook and stir for 30 seconds. Add all of the remaining ingredients, except water and cilantro; mix this well, for ten seconds. Add the water and stir. Bring this mixture to a boil, then lower the heat to medium. If you want to add the optional (see note below) peas/mixed veggies, add them now Cook this mixture for at medium for about 30 minutes (until have the desired softness). With a masher, mash just a few of the potatoes until the mashed ones make a thick gravy throughout. Remove from the heat. Garnish with the cilantro. Excellent served over the rice pilaf.

Notes

For variety, use 1/4 cup of spaghetti sauce, Mexican salsa or tomato sauce INSTEAD of the fresh tomatoes. Use black pepper instead of the Indian chili powder (the black pepper will be less spicy than the same amount of the Indian chili powder) Add 1/2 cup of frozen green peas or frozen mixed vegetables when the potatoes are cooking in the gravy.

This recipe is from an Indian cooking class I took at Upper Arlington by Sunita.