Carrot and Potato Indian Stir Fry

While this dish may seem like an ordinary wallflower of a dish, rest assured she is not.  She is full of life and packs quite a flavor punch!  I have made it three times.  No, I have not been holding out on you.  I have had a hard time getting a decent picture- either is disappears before I can photograph or it disappears before I can photograph it.  Yes- I know I said the same thing twice.  I just want to reiterate that it is that good.  


Carrot and Potato Indian Stir Fry

1 tablespoon
10 carrots
5 medium potatoes
1 medium onion
3 cloves of garlic
7 curry leaves (I can barely say curry leaves without swooning)
1 teaspoon cumin seeds
1 teaspoon mustard seeds (preferably the black kind)
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper powder
1 teaspoon garam masala
1/2 cup milk
salt to taste

I encourage you to have everything mise en place.  This recipe moves quickly.

Chop garlic, onion (garlic and onion together), carrots.  Set aside.

In a large saute pan heat oil and add cumin and mustard seeds to the oil.  Cook until fragrant- add turmeric, saute a couple of seconds.  Add curry leaves (it will sputter so stand back).  Add onions and garlic and salt.  Cook until the onions are golden.  Add carrots and cayenne. Stir and cover, turning heat to low.  Cook for about a half of an hour.  Add garam masala and milk, mix well.  Cook for about five minutes more.