Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo)
A fragrant Indian potato dish featuring tender cubes of potato and tomato cooked with aromatic cumin seeds, turmeric, and cayenne. The dish is finished with fresh cilantro for a burst of flavor.
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.
Drain the potatoes and pat them dry.
2 min
- 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.
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.
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