Potato Curry with Tomatoes

I hope everyone is getting ready for the first major holiday of 2010. Yes, Halloween counts. I'm actually going to an evening group meditation sit tomorrow so I won't get to see the cute neighborhood kids dressed up. What are you all up to?

The Indian cooking continues with oohs and aahs from the family. I'm hearing that my bread and Indian food are causing weight gain. I think it's because they are over eating. I just cook. I don't provide portion control services. That's extra!

I've been making recipes from my little Indian cook book on a weekly basis with lots of success. So far, all the recipes I've tried (all three of the 1001) have been great! Easy, tasty and complete within 45 minutes. This one too. I love the potatoes and tomatoes together. The spices are amazing together in this combination. You could use this spice combo and vary the vegetables (and the cooking times accordingly). Thus, far this has become the family and friends favorite.

Serve with your favorite Indian bread or whole wheat tortillas, like I did. I promise you yumminess.

Ingredients
- 1 lb potatoes
- 4 T oil (I use half the amount called for in recipes, otherwise it is too much!)
- 2.5 tsp mustard seeds
- 2.5 tsp cumin seeds
- 1/2 tsp garam masala
- 2.5 tsp ground red chili
- 1/2 tsp ground turmeric
- salt to taste
- 14 ounce canned diced tomatoes
- 2/3 c water
- 2 T lemon juice
- 1 T chopped fresh cilantro, for garnish

Preparation
1. Boil the potatoes in their skins then drain, peel and cut in 1/4 inch diameter. I would boil until a knife can pierce the potato easily, about 10-15 minutes.

2. Heat oil in a heavy-based pan and fry mustard seeds over medium heat until the start crackling. Add the cumin seeds and fry for a few seconds until lightly browned. Stir in the potato pieces and fry until lightly browned. Stir in the coriander, cumin, garam masala, chili, turmeric and salt.

3. Stir in tomatoes and cook until the water has been absorbed. Pour in the water, bring to the boil then reduce the heat to low and simmer for 2 minutes. Add the lemon juice. Sprinkle with cilantro.

Note: I took the pictures after I followed the above recipe to a T. I found that the sauce was rather thick and a little chalky so I thinned it out with additional water, making it as saucy as I wanted, sort of medium thick. Add water to your desired consistency.

Happy Halloween!