Red Potato Curry

Another very simple dish that can be prepared quickly.

2 teaspoons mustard seeds
2 tablespoons cooking oil (or ghee)
2 onions, chopped
2 cloves garlic, chopped
1 tablespoons fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1 1/2 lbs. red potatoes, diced
1/2 cup water

Heat the mustard seeds in a dry pan until they pop.

In a large pot, heat the cooking oil. Add the mustard seeds, onion, garlic, and ginger. Cook until onion is soft. add the spices and potatoes. Stir until potatoes are well coated. Add salt and pepper to taste. Simmer, covered for about 20 minutes, or until potatoes are soft. Stir to keep it from sticking (just keep an eye on it, you need not continually stir).

When potatoes are soft, and most of the liquid has evaporated, serve. This re-heats well. It can also be made ahead, and kept warm, covered in a low oven (170 degrees F.) which I did.