This adapted recipe from Epicurious can be served over rice or Naan and as a side dish with grilled lamb chops.

Ghurma is a type of stew with a thick sauce and Aloo; derived from Sanskrit means the root.

Cumin – Scented Potatoes with Tomatoes (Ghurma Aloo)

Simply cook the potatoes a little less for more liquid or smash them up a bit to serve as a side dish.

Regardless, this dish is very flavourful and ¼ tsp. cayenne is enough heat but if you like it spicy, increase to ½ tsp.

The Carb count below is for a thicker side dish, rather than a stew.

Course Side Dish

Cuisine Indian

Keyword Cilantro, Cumin Seeds, Potatoes, Red Onions, Red Pepper, Tomatoes, Turmeric

Peel and chop potatoes into ½ inch pieces. Place in cold water until ready to cook.
Chop onion and pepper and set aside.
When ready, drain potatoes and place in a tea towel to absorb excess moisture.
Meanwhile heat vegetable oil in large skillet and when oil is hot, add cumin seeds.
Cook cumin seeds about 30 seconds until turn reddish brown and very fragrant.
Then add dried potatoes, onion, red pepper and turmeric.
Toss and let fry for about 5 minutes, until potatoes are starting to get some color.
Sprinkle the salt and cayenne. Then add the water. Stir and cover with a lid. Reduce heat to medium.
Cook potatoes 15 minutes until soft. There should be liquid remaining. Add tomato and cilantro and cover the skillet again and cook about 3 minutes. Serve over rice or in Naan.
*If you prefer less liquid to serve as a side dish, let the potatoes cook a bit longer (5 minutes) and smash some up to thicken the Ghurma Aloo.