Potatoes with a Spicy Tomato-Cilantro Sauce (Dhaniawale Aloo)
2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch cubes and submerged in a bowl of cold water to prevent browning
2 tablespoons canola oil
1 teaspoon cumin seeds
2 teaspoons coarse kosher salt
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1 cup tomato sauce
1 cup firmly packed cilantro leaves and tender stems
Drain the potatoes and pat them dry.
Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish-brown, and are aromatic, 5 to 10 seconds. Carefully add the potatoes (there will be some spattering), and stir-fry until they are light brown around the edges, about 5 minutes.
Stir in the salt, ground cumin, cayenne, and turmeric. Reduce the heat to medium-low, cover the skillet, and cook, stirring and scraping the bottom of the pan occasionally, until the potatoes are partially cooked, about 20 minutes.
While the potatoes are cooking, pour the tomato sauce into a blender jar. Add the cilantro and puree, scraping the inside fo the jar as needed, to form a smooth, olive-green sauce.
When the potatoes are partially cooked, add the tomato-cilantro sauce. Pour 1/4 cup water into the blender jar and swish it around to wash it out. Add this to the skillet, and stir once or twice. Continue to simmer, covered, stirring occasionally, until the potatoes are tender, 10 to 12 minutes. Then serve.
Per my calculations – per serving – Calories: 109, Total Fat: 3.7g, Sat. Fat: 0.3g, Carb: 6.6g, Fiber: 2.2g, Protein: 2.1g