Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo)
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon cumin seeds
- 2 tablespoons canola oil
- 1 teaspoon ground turmeric
- 2 teaspoons coarse kosher or sea salt
- 1 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
- 1 small red onion, cut in half lengthwise and then into 1/2-inch cubes
- 1 teaspoon cayenne (ground red pepper)
- 1 medium-size tomato, cored and cut into 1-inch cubes
- 2 tablespoons finely chopped fresh cilantro leaves and tender stems
- Carbohydrate 23 g(8%)
- Fat 5 g(8%)
- Fiber 3 g(13%)
- Protein 3 g(6%)
- Saturated Fat 0 g(2%)
- Sodium 356 mg(15%)
- Calories 143
Preparation 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 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. Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve. TipFor a thicker sauce, coarsely mash some of the potato cubes. From 660 Curries: The Gateway to Indian Cooking © 2008 by Raghavan Iyer. Reprinted with permission by Workman Publishing Company, Inc. Buy the full book from Amazon.
Preparation 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 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. Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve. TipFor a thicker sauce, coarsely mash some of the potato cubes. From 660 Curries: The Gateway to Indian Cooking © 2008 by Raghavan Iyer. Reprinted with permission by Workman Publishing Company, Inc. Buy the full book from Amazon.
