Potatoes With Garam Masala and Spicy Tomato

A great side for lamb dishes. Use your favorite garam masala. I like ones that have a bit of nutmeg in them. Asafetida can be found at Indian spice shops.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  lb yukon gold potato
• 3  tablespoons  vegetable oil
• 1  pinch asafoetida powder
• 1  medium onion, peeled and coarsely chopped
• 2  garlic cloves, peeled and minced
• 1  inch fresh ginger, peeled and minced or grated
• 1⁄2 teaspoon turmeric
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1⁄4 teaspoon cayenne
• 1⁄3 cup cold water
• 5  plum tomatoes, seeded and chopped
• 1⁄2 teaspoon garam masala
• 1⁄2 teaspoon salt
• 4  tablespoons fresh cilantro, chopped

Directions

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. Drain and rinse in several changes of cold water and let stand.
2. 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.
3. 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.
4. Add the potatoes, turmeric, coriander, cumin and cayenne. Stir well to coat the potatoes and add 1/3 cup cold water.
5. Add tomatoes, stir, cover and cook 10 minutes, stirring once after 5 minutes.
6. Mix in garam masala, salt and cilantro.
7. Serve.