INGREDIENTS
2 lbs baby potatoes, cut into 1/2-inch slices
1 tbsp extra-virgin olive oil
1 tsp cumin seeds
1/2 tbsp brown or black mustard seeds
1/2 to 1 tsp chopped hot Indian or Thai green chile
1/2 tsp ground turmeric
1 tsp garam masala or Ground CCF Masala
1 tsp ground coriander
1 tsp cumin
1 cup canned crushed tomatoes
1/2 cup chopped fresh cilantro leaves
DIRECTIONS
Bring a large pot of water to boil over medium-high heat. Add the potatoes and cook until just fork-tender, 8 to 10 minutes. Drain the potatoes and let them steam dry in a colander. Meanwhile, in a large skillet, heat the oil over medium heat. Add the cumin seeds and mustard seeds and cook until they pop, about 1 minute. Add the ginger and green chile and cook, stirring, until fragrant, 1 minute or so. Stir in the turmeric, garam masala, coriander, and ground cumin and cook, stirring, until the spices release their oils and aromas, 1 to 2 minutes. Add the crushed tomatoes, reduce heat to low, and simmer until the sauce thickens slightly, 3 to 4 minutes. You want it to be able to hug the potatoes. Add the potatoes to the spiced tomato sauce and continue simmering until the potatoes are warmed through, about 5 minutes. Serve hot topped with cilantro.
