Potatoes Calcutta

1 t. ground cumin
1/2 t. turmeric
1/2 t. dry mustard
1/2 t. ground cardamom
1/4 t. ground ginger
1/4 t. ground cloves
1/4 t. ground cinnamon
1/4 t. black pepper, or to taste
2 t. vegetable oil
2 c. chopped onion
4 cloves garlic, crushed
4 medium potatoes, unpeeled, cut into 1" cubes
1-1/4 c. water
Salt to taste

Combine cumin, turmeric, mustard, cardamom, ginger, cloves, cinnamon, and pepper in a small bowl. Mix well and set aside.

Heat oil in a large nonstick skilled over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is lightly browned, about 5 minutes.

Add potato to skillet. Sprinkle with spice mixture. Cook, stirring frequently, 10 minutes. Add water. cover, reduce heat to medium-low, and cook, stirring occasionally, for 30 minutes or until potatoes are tender and water has been absorbed.

Before serving, add salt to taste.

Serves 6.

  Adapted from The Meatless Gourmet, p. 383.