Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo)

From the kitchen of Carly

Cubed potatoes get their deep warmth from toasted cumin seeds, turmeric, and cayenne, then braise with tomatoes until nearly falling apart. The result is a comforting, spiced vegetable dish that works as a side or light main, finished with fresh cilantro.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 1/2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning
  • 12 tablespoons canola oil
  • 11 tablespoon cumin seeds
  • 11 small red onion, cut in half lengthwise and then into 1/2-inch cubes
  • 11 teaspoon ground turmeric
  • 12 teaspoons coarse kosher or sea salt
  • 11 teaspoon cayenne (ground red pepper)
  • 11 medium-size tomato, cored and cut into 1-inch cubes
  • 12 tablespoons finely chopped fresh cilantro leaves and tender stems

Instructions

  1. Drain the potatoes and pat them dry.

  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.

  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.

  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.