Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo)
['1 1/2 pounds russet or 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 tablespoon cumin seeds', '1 small red onion, cut in half lengthwise and then into 1/2-inch cubes', '1 teaspoon ground turmeric', '2 teaspoons coarse kosher or sea salt', '1 teaspoon cayenne (ground red pepper)', '1 medium-size tomato, cored and cut into 1-inch cubes', '2 tablespoons finely chopped fresh cilantro leaves and tender stems']
Drain 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. Then serve.
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