2 TBSP oil (olive or vegetable)
2 cloves garlic
4 to 6 potatoes (white, yellow, or red work well here)
28 oz can diced tomatoes
1/2 cup broth or water
2 TBSP Spice by Rachel Sweet MASALA MIX
1/2 lb chunk mozzarella cheese
Peel and dice the onion and garlic and set aside. Rinse and dice the potatoes and set aside separately from the onions and garlic. Heat the oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, for 5 minutes. Then, add the potatoes, diced tomatoes, broth, and the tablespoon of MASALA MIX and stir. Cover the pot and turn heat to low. Cook for 30 minutes, until potatoes are soft.
While the veggies are cooking, dice the chunk of cheese into pieces less than an inch in size. When the potato curry is done, serve with rice or naan bread and top with the mozzarella cheese. Since the cheese melts and becomes stringy, which makes it hard to serve, avoid adding it to the pot before serving.