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These potatoes get a little kick from a blend of Indian spices. Garam masala—a spice mix including coriander (cilantro), cumin, ginger and cloves, among others—is available in many mainstream grocery stores.
Late summer is the perfect time to make this Northern Indian stew, when eggplants and peppers are plentiful and tomatoes are still available, if not slicer-perfect. You can use any kind of eggplant. The key is to roast it first to bring out a smoky flavor. Serve with basmati rice.