Note: this produces something with the consistency of a samosa filling; it's not really an appropriate dish for rice. We eat it with chapatis.

Ingredients

• 3 tbsp peanut oil
• 5 jalapeno peppers
• 1 1/2 cups chopped onion
• 2 cups chopped tomatoes
• 1 cup loosely packed chopped cilantro
• 2 tbsp coriander
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp salt
• black pepper
• 3 large potatoes
• 1/2 tsp garam masala
• 3 tbsp chopped cilantro

Pierce the skin of the potatoes and microwave them until they start making noise (time will vary depending on the size of the potatoes; probably about 10 minutes). Peel them and cut them into half-inch cubes. Chop the jalapeno peppers. Heat the oil over medium-high heat, then cook the jalapenos for 30 seconds. Add the onion and cook until it turns brown (8-10 minutes). Add the tomato and cilantro and cook until most of the liquid is gone (about 10 minutes). Add the coriander, cumin, paprika, salt, and black pepper, stir, then add the potatoes and stir thoroughly. Reduce heat to medium-low and cook for another 15 minute. Garnish with garam masala and cilantro.