Potato Curry

4-5 med-small potatoes
1 onion diced
1 bell pepper diced
1 tablespoon garlic (Crushed)
1 tablespoon Ginger(Crushed)
1/4 cup chopped carrots
1 tomato diced or 4-5 cherry tomatoes cut in 1/2
1/2 cup whole milk yogurt + 1 teaspoon corn starch
3 cups water
2 vegetable or chicken bullion cubes
1 tablespoon curry power
3 cardamom cloves
1/4 teaspoon black pepper corns
1/4 teaspoon cumin
1 small cinnamon stick
pinch of chili flakes
2 cloves
Oil

How2:
Prep all of the vegetables set them aside.
One step I do but its optional, is to fry the potatoes before hand so that they don't turn to mush.
In a pot or deep wide skillet add oil, black pepper, cinnamon,cloves,cardamom,and chili flakes.
To the spices add onions. saute for a few mins. then add garlic and ginger saute another few mins before adding in the carrots,tomatoes,bell pepper. saute until onions are slightly golden this gives it a much deeper flavor.(Med-low heat)
To the pot you can then add the curry powder,cumin powder,bullion cubes.and potatoes. stir gently to coat the potatoes in the spices.
Add to this pot the water(I prefer to boil the water in advance so that it does not take any longer to come to a boil).
Bring to a boil then reduce heat to about low heat cover cook for 40 mins, until carrots are cooked threw and the potatoes have cooked as well.
To get the yogurt ready you cant just add it to the pot because it may curdle and split. so You get a small bowl mic in the cornstarch, and slowly whisk in about 1/2 cup of the hot liquids from the pot of potatoes. this allows the yogurt to come up to temperature so when you add it to the pot it wont split, the cornstarch also helps to bind the yogurt.
Once the vegetables are all cooked and the sauce has developed, you may add the yogurt and turn the heat off the yogurt will heat up on its own because the broth is already hot, simmering the yogurt may cause it to split.

I served mines with some cumin rice or naan bread.
Enjoy!!