no... I cook it india style w/the actual spices from scratch. Soo... you have to 'roast' the spices for a bit first to let them release their flavors. So here's the recipe for the Aloo Masala (you'll want to adjust the recipie after getting the hang of it.)
1L onion (cubed, there is a certain way you have to cube it, look it up OL.)
1/2tsp Tumeric (I use more, but use fresh tumeric and grate it myself; it'll make your fingers yellow.)
salt to taste (yeah... you'll prob. need quite a bit for the potatoes.)
2 grn chili peppers (try throwing in a Hawaiian chili pepper for more heat.)
2tsp garam masala (I use way more, about double, but it'll make it taste like cinnamon.)
3-4Tbsp fresh grated coconut.
2Tbsp FINELY grated ginger.
2Tbsp oil (Ghee... you'll be best off making it yourself.)
1tsp mustard seed
5-6 Curry leaves (thow in some... 5 leaves?... lemon-lime basil too to add to the flavor)
Coriander to taste (about a sprigs worth.)
barely cover the Potatoes w/ water in a pot along w/ 3/4 of the onion, 1/2 tsp salt, tumeric, and the Chili peppers. Cook it until its half done.
Puree the Garam Masala, coconut, and ginger, add to potatoes & cook for another 8ish min.
Heat Ghee in a skillet and add mustard seed allowing them to pop (cover the pan if you don't want seed all over the kitchen.) after they pop add the rest of the onion and carmelize. Add to potatoes.
Add curry leaves, coriander leaves, and Basil. Salt to taste. Eat w/ some yogurt and some Roti or yogurt bread.