INDIAN SPICED POTATOES

3 Tbsp. vegetable oil, divided use
1 tsp. cumin seeds
1 cup thinly sliced onions
1/2 tsp. ground turmeric
1/4 tsp. chili powder
1/2 tsp. ground coriander
1/2 tsp. salt
2 cans (15 oz.) white potatoes, drained and sliced
1 can (11 oz.) carrots with liquid
1 can (15 oz.) peas, drained
1/4 cup finely chopped cilantro for garnish

In a large skillet, heat 1 tablespoon oil until hot. Add cumin seeds and cook, stirring constantly for 30 seconds until they pop and blacken.

Reduce heat to medium, add remaining 2 tablespoons oil and onions, and cook 10 minutes, or until the onions are lightly browned.

Stir in the turmeric, chili powder, coriander, and salt.

Reduce heat to low and add potatoes and carrots; cover and simmer 10 minutes.

Stir in the peas, cover, remove from heat and let sit for 5 minutes to heat through. Sprinkle with chopped cilantro.

Servings: 4