Ingredients
- 1 pound potatoes (yukon gold)
- 3 tablespoons oil (vegetable oil)
- Asafetida spice, 1 pinch (powder)
- 1 yellow onion (peeled and coarsely chopped, medium onion)
- 2 garlic cloves, peeled and minced
- Ginger root (1 piece, 1-inch, peeled and minced or grated)
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/3 cup water, cold
- 1 3/4 pounds tomatoes (5 plum tomatoes, seeded and chopped)
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 4 tablespoons cilantro, chopped (fresh)
How to Make
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Step 1: Scrub potatoes. Place in a medium pot and cover with water. Bring to a boil over high heat; reduce heat to low and cover. Simmer until fork-tender, about 25 minutes.
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Step 2: Drain and rinse in several changes of cold water and let stand.
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Step 3: When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes. Place in bowl and toss with 2 tablespoons of the oil.
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Step 4: Heat remaining oil over medium-high heat in a medium saucepan or skillet. When hot, add asafetida, stir and let sizzle for 30 seconds. Add onion and saute until it begins to brown, about 5 minutes. Add the garlic and ginger, stir and cook 3 minutes.
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Step 5: Add the potatoes, turmeric, coriander, cumin and cayenne. Stir well to coat the potatoes and add 1/3 cup cold water.
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Step 6: Add tomatoes, stir, cover and cook 10 minutes, stirring once after 5 minutes.
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Step 7: Mix in garam masala, salt and cilantro.
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Step 8: Serve.
We hope you enjoy this recipe!
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