Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo)
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
51
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Drain the potatoes and pat them dry
2
Heat the oil in a medium-size saucepan over medium-high heat
3
Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds
4
Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes
5
Sprinkle in the salt and cayenne, and stir once or twice
6
Pour in 1 cup water and bring to a boil
7
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
8
Stir in the tomato and cilantro, and cover the pan
9
Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes
10
Then serve
11
Drain the potatoes and pat them dry
12
Heat the oil in a medium-size saucepan over medium-high heat
13
Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds
14
Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes
15
Sprinkle in the salt and cayenne, and stir once or twice
16
Pour in 1 cup water and bring to a boil
17
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
18
Stir in the tomato and cilantro, and cover the pan
19
Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes
20
Then serve