Umi's curried potatoes
From CRCA
- Heat lots of olive oil in large, thick walled pot
- Add whole, seed spices: Black mustard seed and fenugreek combo and cumin seeds. Fry until popping.
- Add two cans diced tomatoes
- Add ground spices: Turmeric, cumin coriander mix, chili powder
- Cook tomatoes until oil separates (long time, maybe 15 minutes)
- Add diced potatoes. Cook as long as possible in oil, for best flavor.
- Add water and cook potatoes until tender
- Add salt to taste (lots) and diced cilantro
