Curried Potatoes and Onions

• 1/3 cup vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon ground turmeric
• 2 medium onions, thinly sliced
• 2 tablespoons chopped jalapeno chili
• 1 1/2 pounds white potatoes, peeled, cut into generous 1/2-inch pieces
• 1 1/4 cups chopped tomatoes

1. Heat oil in large skillet over medium heat 1 minute.
2. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes.
3. Add onions and jalapeno and saute until onions soften, about 5 minutes.
4. Add potatoes; stir until well coated with spice mixture.
5. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes.
6. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer.
7. Season to taste with salt and pepper and serve.

vegetable oil, cumin seeds, ground coriander, mustard seeds, ground turmeric, onions, jalapeno chili, white potatoes, tomatoes

Taken from www.epicurious.com/recipes/food/views/curried-potatoes-and-onions-5315 (may not work)