Instructions:

Yield: 4 servings

4 tbsp Vegetable oil
6 med Potatoes, cut into bite-sized pieces
1 med Onion, very finely chopped
2 ea Garlic cloves, minced
Salt & pepper
3 ea Dried red chiles
1 ea Bay leaf
1 1/2 tsp Chili powder
1 tsp Turmeric
2 tsp Garam masala
1/4 cup 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.