Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo)

Ingredients

• •1½ pounds russet or Yukon Gold potatoes
• •2 tablespoons canola oil
• •1 tablespoon cumin seeds
• •1 small red onion
• •1 teaspoon ground turmeric
• •2 teaspoons coarse kosher or sea salt
• •1 teaspoon cayenne
• •1 medium tomato
• •2 tablespoons fresh cilantro

Cooking Instructions

1. 1.

   Drain the potatoes and pat them dry.

   2 min

2. 2.

   Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes.

   6 min

3. 3.

   Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes.

   20 min

4. 4.

   Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve.

   2 min