TIBETAN POTATO CURRY

INGREDIENTS

• 6cups potatoes 
• ¹⁄₂teaspoon fenugreek seeds
• 2tablespoons oil
• 1large onion, coarsely chopped
• 3tablespoons ginger, minced
• 4peeled garlic cloves, minced
• 1teaspoon coriander
• 1 ¹⁄₂teaspoons cumin
• 2teaspoons curry powder
• 1teaspoon turmeric
• 2 tomatoes, coarsely chopped
• 1 -2dried hot pepper, left whole
• water, as needed

DIRECTIONS

1. Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.
2. While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them.
3. Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes.
4. Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.