Heather’s curried potato salad

Feeds many
boil, cool and chop 5 pounds red potatoes.
While the potatoes are cooking/cooling make the sauce.
3/4 cup plain yogurt (or more or less)
1/2 tsp cumin seeds
1/2 tsp brown mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp turmeric
1/2 tbl vegetable oil
1 bunch of green onions sliced thin
2-3 cloves garlic, chopped small
1/4 cup golden raisins
vegetable oil
1 tbl or more Penzeys Garam Masala
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp cardamom
1/4 tsp ground coriander
1 pinch amchoor (optional, i just happen to have it)
Salt and Pepper to taste
1/4 – 1/2 cup frozen peas (thawed)
heat the 1/2 tbl veg oil in a small frying pan. Add cumin, mustard, fenugreek and turmeric. Heat, stirring constantly until the seeds stard popping. Dump the whole thing into the yogurt and mix well.
Saute raisins, onions and garlic in as little oil as you can get away with.
Add to the yogurt.
Add the rest of the spices and let this sit so the spices and the yogurt can get it on in their own special way.
When the potatoes are ready, add the yogurt sauce, and peas and gently mix.
Add as much mayo as you need to make sure everything is sauced. You could go with all yogurt, that’s cool, but I found that people like the added dimension of the mayo flavor or something.
Garnish with the chopped cilantro that I forgot to buy or chopped pistachios or whatever strikes your fancy.