Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo)
Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo) is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Drain the potatoes and pat them dry.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionDrain 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
