1 Tbs vegetable oil
1 ts mustard seeds
3 cardamom pods
1 ts coriander
1 ts cumin seeds
1 large onion, chopped
2 potatoes
1 can chick-peas (garbanzo beans)
1 Tbs Garam Masala
1 Tbs hot curry powder (optional)
1 can unseasoned diced tomatoes, drained

  1. chop potatoes into bite sized pieces and boil until soft (about 15 minutes).
  2. in a skillet, heat oil until very hot.
  3. add mustard seeds, and cook until they start to pop.
  4. add cardamom, coriander and cumin seeds.
  5. turn heat down to medium-high.
  6. add chopped onion.
  7. when the onion turns golden, add undrained chick-peas and cooked potatoes.
  8. stir in garam masala and curry.
  9. cook uncovered 10 minutes on medium heat.
  10. add can of drained tomatoes
  11. simmer on low heat for 5 minutes.
  12. add ground red pepper and salt to taste.
  13. serve over rice.

chicken or shrimp make a wonderful addition to the dish.
see also: lazy aloo chole