Dry Potato Curry

For the Panch Phora

2 tbsp black mustard seeds
2 tbsp cumin seeds
1 tbsp poppyseeds
1 tbsp fenugreek seeds
1 tbsp fennel seeds

1. combine all ingredients in a resealable container and set aside.
   

For the Dry Potato Curry

1/2 kg potatoes

2 tbsp oil
1 tbsp Panch Phora
1 onion, chopped

2 tblspns chopped fresh cilantro
1 tsp ground turmeric
1 tsp salt
1 tsp chilli powder
1/4 cup hot water
1 tsp garam masala
1 tsp lemon juice

Cut potatoes into 1-1/2 cm cubes and set aside.

Heat oil to medium-high and sprinkle in Panch Phora until seeds brown and start popping.
Add the onion and fry for 5 minutes.

Add cilantro, turmeric, salt and chilli powder and potatoes and water. Stir, cover and let simmer on low for 20 minutes–shaking pan occasionally to prevent the starches from sticking.
Add garam masala and lemon juice let simmer for another 10-20 minutes until the potatoes are soft.

(inspired by Group Recipes Dry Potato Curry http://www.grouprecipes.com/29535/dry-potato-curry.html)