Spicy Aloo with mint (Potato curry packed with heat!)

This is a quick-n-easy Potato recipe that's bursting with flavor. If you like your potatoes, you will definitely like this one. And it's flexible enough so you can make it less spicy and it will still taste great.

Prep Time: 30 minutes (most of it for peeling and dicing potatoes!)
Serves: 4
Ingredients: Medium sized Idaho potatoes(6), Roma tomatoes(2), medium Onion (1), serrano peppers(2), fresh mint leaves (a couple of sprigs), Cilantro (half a cup), Salt, Red chilli powder (2 tsp), turmeric (a couple of pinches), Olive oil for cooking, cashew halves (about 10)
Ingredients for Tempering: Mustard seeds (1 tsp), Cumin seeds (1 tsp), Black gram dhal(i.e. lentils - 2 tsp), dried red chilli ( 1 whole, halved)
(Here's a little info on "tempering" for my non-indian friends. It's essentially adding either ground or whole spices to oil to bring out the flavours of the spices and enhance the dish. it is an integral part of Indian cooking, added at the beginning of cooking a dish or towards the end. Depending on which region of India the dish you are cooking belongs to, the ingredients of tempering vary. No matter what your ingredients are, notice how the kitchen fills with the aroma of the spices once you add them to the oil!)
Cook away...
> Peel and dice the potatoes into half-inch pieces. Put in a microwave-safe dish and add some water and cook in the microwave for 6-7 minutes
> Dice the tomatoes and slice the onions and serrano peppers and chop mint leaves and cilantro
> Heat a saucepan on medium high and add about 2 tsp of Extra virgin Olive Oil
> Add all the ingredients for tempering and wait until the mustard seeds splutter.
> Now add the onion and cook until golden brown. Add the serrano peppers and tomatoes and cook for an additional 3-4 minutes.
> Add the turmeric and mint leaves and saute
> Add the cooked potatoes and salt and red chilli powder and cover with a lid and let it cook on medium heat for about 5 minutes
> Turn off the heat and garnish with chopped cilantro and cashews (roasted lightly in a tsp of oil or butter)
> Serve with Naan, Chapathi, White rice or Brown rice
> Dig in!

My thoughts..
> To cut down the heat, limit to one serrano pepper or don't add the red chilli powder or both
> Still spicy? Eat it with half a cup of chilled plain yogurt on the side
> You could serve this with a little salad on the side: Some sliced onions, shredded carrots, cucumber slices, chopped cilantro squeezed with some lime juice and some salt

Do try this and let me know how you like it!