Artfully arranged in a plastic takeaway container.
Potatoes: 4 yukon or red potatoes chopped, 2-3 garlic cloves, minced, 1 TBL mustard seeds, 1 TBL smoked paprika, 1 TBL curry powder, salt and pepper to taste, 1 cup water.
Heat oil in a pan or pot (with a tight fitting lid) and add mustard seeds. Cover for 1 minute, or until you hear the seeds begin to pop. Add potatoes and garlic and stir to coat the potatoes with the seeds. Add the curry and paprika, then the water and salt and pepper. Bring to a boil, then cover and reduce heat to medium or medium low. Cook about 20 minutes until the water is absorbed, stir occasionally and taste for seasoning.
Chana masala: 1 onion diced, 3 garlic cloves minced, 2 TBL curry, 1/2 TBL cumin seeds, 2 jalapenos diced, 2 cups diced tomatoes, 2 cans chickpeas rinsed and drained, 1/2 TBL tamarind paste, 2 TBL tomato paste or low sugar ketchup, 8 oz mushrooms chopped, salt and pepper to taste.
In a large pot or dutch oven, saute onions and garlic until the onion becomes golden. Add spices and cook until the onions are cooked and well coated with the spices (5 minutes). Add the jalapenos and cook another minute. Add tomatoes and chickpeas, bring to a boil, then cook on medium for 15 minutes. Add tamarind and tomato paste, cook another 5 minutes. Taste for seasoning and add salt and pepper as needed. Add mushrooms and reduce heat, cook until mushrooms are just tender.