Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Vegetable oil
6 md Potatoes, cut into bite-
-- sized pieces
1 md Onion, very finely chopped
2 ea Garlic cloves, minced
Salt pepper
3 ea Dried red chiles
1 ea Bay leaf
1 1/2 ts Chili powder
1 ts Turmeric
2 ts Garam masala
1/4 c Cilantro, chopped

Heat vegetable oil in a large saucepan with a good base over medium
heat. When hot, put in the potatoes stir well. Reduce the heat to
low cook very gently, stirring occasionally, for 10 minutes. Add
the onion garlic continue to cook over the low heat for another
10 minutes. By this time, the potatoes should be cooked through. If
not, cook them for another 5 minutes. Be careful that you do not
overcook them or else you may get a soggy mess. Season with salt
pepper.

Crumble in the red chiles stir in the bay leaf. Add the remaining
spices in order, except for the cilantro, continue to cook over the
low heat stirring once or twice for a further 5 minutes. If you
have the heat very low, you should not have a problem with it
sticking. If it does stick, sprinkle in a few drops of water. Stir
in the cilantro serve immediately.

Recipe by Mark Satterly

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