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This potato curry should be served with a sada roti or roti. It is a good vegetarian equivalent to chicken curry or any meat curry, and is a good satisfying meal. My vegetarian daughter-in-law’s favorite meal is roti, pumpkin, and aloo.

Ingredients:

• 3 tbsp vegetable oil
• ¼ tsp cumin seeds
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 green onion, finely chopped
• 3 celery leaves, finely chopped
• 1 hot green or red pepper, seeded and minced
• 1 tbsp curry powder
• ¼ cup water
• 2 lbs potatoes, peeled and cubed
• 2 cups hot water

Directions:
Heat oil in medium saucepan over medium high heat. Add cumin seeds and fry 1 minute. Add garlic, onions, celery leaves, and hot peppers and fry for 2 minutes.

Combine curry powder and ¼ cup water in small bowl to form a paste. Add to pan and sauté 3 minutes.

Add potatoes and stir well. Add hot water and cook over medium low heat until potatoes are very tender, about 10 minutes. Serve hot.