Indian food is not always spicy, you guys!

In my five year stint of living of living in USA, I have tried all kinds of cuisine that I would have ever dreamed of eating other than Indian, authentic or not but definitely out of my comfort zone. I am a vegetarian (not vegan) by choice and my husband kept telling me to start eating meat or I'll not survive in USA. Well apparently, I am still alive and still a vegetarian. I ate Italian, Mexican, French, American(?), Japanese, Thai, Chinese (yeah these cuisines have something vegetarian to offer).
Now Americans are considered very adventurous when it comes to eating. But my pet peeve is when I ask Americans to try Indian cuisine they remark, "nah it's too spicy". Now these are the people who would even eat the live octopus in a restaurant. I feel like screaming that you would kill a cow, eat an octopus or even that yucky raw fish (sushi) but you would give simple vegetarian Indian dish a fair chance. I keep telling them that (and it is purely my opinion) that if they want to try genuine Indian food then try at somebody's house not in a restaurant because Indian restaurants tend to make them more spicy because of the bulk quantity that they have to cook.
Now here's a very simple recipe for potatoes that I absolutely love because you can eat it for breakfast with scrambled eggs, for lunch with a wheat tortilla and Pico De Gallo (called cachumbar in Indian cuisine), or for dinner with mint/mango chutney, and a bowl of plain yogurt mixed with fresh strawberries, grapes and apples. Yummmmm!! You should try it. So here's my recipe of Potatoes very commonly eaten in India and no there are no twist of mine to it except for the combinations that I just described above.

Zeeray Waaley Aaloo (Potatoes with cumin)

3or 4 large Red potatoes unskinned (Red taste the best but you can use whatever is available and if using russet, please peel the skin!)
1/2 tsp. cumin seeds
salt to taste
Chili Pepper Flakes or Black Pepper to taste (can use cayenne or paprika but it will give away the red color)
vegetable Oil
Cilantro for garnish (can use chives or parsley)

Cut potatoes to small pieces or into long pieces.
Wash them thoroughly.
In a non-stick skillet, heat vegetable oil till it just starts to smoke.
Reduce heat (so not to burn the oil)
Put cumin seeds in it (if the cumin seeds crackle immediately, it's the sign that the oil is of right temperature)
Add the potatoes and mix well.
Add salt and pepper to taste and cok on medium heat until done. (Keep an eye on it but don't stir frequently as you don't want to mush the potatoes).
Serve in a bowl with garnished with finely chopped cilantro, chives or parsley.

Try and enjoy it people and you will find this is not spicy and is like nothing that you get in a restaurant.