Pan of Potatoes, Carrot, Onion, Garlic

For those times when you want something other than hashbrowns or potato pancakes...

1 lb red potatoes (about 4 if small, 3 regular sized, 2 if large)
1/2 lb carrot (about 2 small, 1 medium or large)
1/2 lb yellow onion (about 1 small, 1/2 medium)
3 to 5 cloves garlic (Oh hell, you could use 6, if you want.  Or just 2.)

2 Tbs oil (coconut is nice)
1 tsp cumin seeds
1/2 tsp brown/black mustard seeds
1/2 tsp tumeric powder
1/2 tsp coriander powder
1 tsp garam masala (make your own, damnit, it isn't that big a deal)

1 cup or so of water
1/2 tsp salt

Wash, dry, and cut red potatoes into 1 inch chunks (yes, keep the skin on)
Wash, dry, (peel if you must), and cut carrot into 1 inch chunks
Cut onion (without peel) into chunky sections
Don't do anything with the garlic cloves, but have them at the ready

In an adequately sized frying-type pan, heat the oil to medium heat
Fry the cumin and mustard seeds for about 30 seconds or until mustard seeds are poppin'
Add the potatoes, carrot, onion, and garlic and stir to coat with the oil and seeds
Sprinkle onto this mixture the tumeric, coriander, and garam masala and stir to coat everything and heat the seasonings
Add water to nearly cover without washing off all the seasonings

Cover and bring to a bubbling temperature, then
Reduce and simmer until potatoes and carrots are cooked, occasionally stirring and adding water
(The goal is to develop a gravy environment for the potatoes, not a dry one)

Fish-out the garlic cloves, remove and discard the skins, mash the innards, and mix this mush back into the pan

Remove cover and
Reduce to thicken liquid, if needed.
Remove from heat and stir in the salt.

Add done.