aloo tamatar bhaji (potato tomato yummy stew) and cucumber raita (vegan)

heavy bottomed pot (I use a #10 sized cast iron skillet)
Cumin 3 tb whole and 1 tb ground
2-3 tb butter,olive oil, or ghee (olive oil seems to work better than many other plant oils)
1 onion
5 toes garlic
1 3 in piece of ginger
1 tsp garam masala
1 tsp turmeric
32 oz canned tomatoes
2-3 oz lemon juice
2-3 med potatoes (waxy type) washed and chopped into homefry sized cubey things (no need to peel)
1 jalapeno(2 serranos or 2 thai chiles) chopped & one half green pepper (or use more chiles but most kansans won't eat it)
salt to taste
1 bunch cilantro
water

Optional  (1 10 oz can drained chickpeas or equivalent cooked amount)

1.warm pan on med high heat, heat oil then add spices and onions, ginger and pepper but not the garlic as it will burn
2. when onions are translucent add garlic, stir fry another 1-2 minutes then dump  chickpeas & potatoes and coat in spices
4 next:  put all in crock poton medium high or bigger soup pot and dump in tomatoes
3. add 3 cups water for crock pot on high or 3-5 cups in soup pot. simmer until tomato sauce consistency 1-2 hr open on stove top or 8 hr in crockpot ..now salt to taste add lemon , more ginger,spices or oil for changes in consistency and flavour as desired (gets better with a little time too)
garnish with chopped cilantro
serve with rice and cucumber raita, and maybe some naan
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cucumber raita
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add
1 clove garlic minced
2 tb fresh chopped onion
1/2 cucumber chopped
add one cup yogurt (or soy yogurt) or 1 cup vegan sourcream plus 2 tb lemon mixed well
mix in salt to taste
small pinch garam masala
1 tsp whole cumin
 mix and refrigerate for 1/2 hour minimum before serving so flavors blend