Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo)

Ingredients for Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo)

• 675g russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning

• 2 tablespoons canola oil

• 1 tablespoon cumin seeds

• 1 small red onion, cut in half lengthwise and then into 1/2-inch cubes

• 1 teaspoon ground turmeric

• 2 teaspoons coarse kosher or sea salt

• 1 teaspoon cayenne (ground red pepper)

• 1 medium-size tomato, cored and cut into 1-inch cubes

• 2 tablespoons finely chopped fresh coriander leaves and tender stems

Drain the potatoes and pat them dry.

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.

Sprinkle in the salt and cayenne, and stir once or twice. Pour in 240ml 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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.