Mom's Potato Curry

Mom's Potato Curry

*4 Potatoes, diced into 1.5 in. cubes

*1/2 C Diced Carrots (optional)

*2.5 T Vegetable Oil

*1/2 t Mustard Seed

*1/2 t Cumin Seed

*2 Dried Red Chili Peppers, broken by hand into large pieces (Can be found in Indian or Mexican stores)

*1/2 Onion, Diced

*1/2 C Frozen Peas, rinsed and drained (optional)

*1/2 t Turmeric

*1/2 t Coriander

*1/2 t Cumin

*1 t Salt (Mom says to add salt "andaza" or to taste)

*2/3 C Cilantro, chopped

(Defrost puff pastry sheets if making curry puffs) 

Bring a medium pot of water to a boil, add diced potatoes and boil about 10 minutes until fork tender, being careful not to overcook.  When the potatoes are about halfway done, add the diced carrots. When vegetables are done cooking, drain and set aside. In a large skillet, heat vegetable oil over medium heat. Add mustard seed, cumin seed, red peppers, and onion. This is known as Popu [pronounced as poh-pooh]. Cook until onions are tender.  Add peas and stir. Add turmeric (for color), coriander, cumin, and salt and mix to coat onions and peas.  Add potatoes to onion and pea mixture and smash about half the potatoes lightly with the back of the spoon while stirring. Add cilantro and mix well. Enjoy!