Ingredients
2 tbsp. vegetable oil or ghee
1/2 tsp. brown mustard seeds
1/2 tsp. cumin seeds
1 medium onion, 1/4-inch dice
2 garlic cloves, minced
2 tsp. ginger paste
2 Roma tomatoes, diced
1/2 tsp. turmeric powder
1 1/2 tsp. cumin powder
1 1/2 tsp. coriander powder
1 tsp. red chili powder (or to taste)
2 tsp. garam masala
2 large Russet potatoes, 1-inch dice
Salt to taste
Preparation
Step 1In a large sauce pan over medium-high heat, add oil. When the oil is hot, add mustard seeds and cumin seeds. Once the cumin and mustard seeds start to pop and sputter, add the diced onion and cook for about 5 minutes or until the onions start to take on a little color. Add the garlic and ginger and stir for about another minute. Add the tomatoes and cook for 1 minute. Stir in cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 3 minutes and then add diced potatoes. Step 2Mix until the potatoes are well coated and top with water until the potatoes are just covered. Bring to a boil then simmer on medium-low heat and stir in the garam masala. Step 3Let it simmer covered for about 20 to 30 minutes, or until the potatoes are fork tender, stirring occasionally. Season with salt to taste and enjoy with rice, naan, chapati, or paratha.
