South Indian Potato Curry

• 3 tablespoons olive or canola oil
• 1 teaspoon whole brown mustard seeds
• 1/2 teaspoon urad dal or yellow split peas
• 2 dried hot red chilies
• 1520 fresh curry leaves, or 10 fresh basil leaves, torn up
• 1/2 medium onion, chopped
• 1 medium tomato, chopped
• 2 teaspoons ground coriander
• 1/81/4 teaspoon cayenne pepper
• 1 teaspoon store-bought garam masala
• 1 pound red potatoes, peeled and cut into 3/4-inch dice
• 1 teaspoon salt
• 1/2 cup coconut milk from a well-shaken can
• 4 tablespoons chopped fresh cilantro

1. Pour the oil into a medium pan and set over medium-high heat.
2. When hot, put in the mustard seeds, urad dal, and red chilies.
3. As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and onions.
4. Turn heat to medium.
5. Stir and fry the onions for about 3 minutes or until they have softened but not browned.
6. Put in the tomatoes, coriander, cayenne, and garam masala.
7. Stir for a minute.
8. Add the potatoes and stir a minute.
9. Now pour in 1 cup water and the salt.
10. Bring to a boil.
11. Cover, turn heat to low, and cook 1520 minutes or until the potatoes are tender.
12. Add the coconut milk and cilantro and stir them in.

olive, brown mustard seeds, urad dal, chilies, curry, onion, tomato, ground coriander, cayenne pepper, storebought garam masala, red potatoes, salt, coconut milk, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/south-indian-potato-curry-373831 (may not work)