Spiced Potatoes with Onions, Tomatoes and Cilantro (Print-Friendly Version)
Boiled Yukon gold potatoes finish in a pan of softened onions, bell pepper, tomatoes and warm spices. The potatoes should be just tender before joining the sauce so they can absorb it without breaking down completely. Add cilantro after the final simmer.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 pounds Yukon gold potatoes, peeled and sliced into 2-3 inch cubes
02 -
Kosher salt, to taste
03 -
2 tablespoons extra virgin olive oil
04 -
2 yellow onions, thinly sliced
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1 large green bell pepper, thinly sliced
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4 garlic cloves, crushed or finely minced
07 -
1 (2-inch) piece ginger, peeled and finely grated
08 -
1 red chili, deseeded and finely minced
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1 teaspoon turmeric powder
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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2 medium tomatoes, chopped
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1 tablespoon tomato paste (optional)
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1 tablespoon fresh lime juice (optional)
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Black pepper, to taste
16 -
1 small bunch of cilantro, finely chopped
# How to Make It:
01 -
Put the peeled potato chunks in a saucepan and cover with water.
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Bring to a simmer and cook until just tender, checking from ten minutes and allowing longer for large pieces.
03 -
Drain carefully. Heat olive oil in a wide pan and cook the sliced onions until soft with golden edges.
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Add bell pepper and cook until softened.
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Add garlic, ginger and chili and stir briefly.
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Stir in turmeric, cumin and coriander, then add chopped tomatoes and cook until they begin to break down. Add optional tomato paste and one cup of water.
07 -
Fold in potatoes and simmer gently, covered, for about fifteen minutes, checking tenderness and reducing excess liquid uncovered if needed.
08 -
Season, add optional lime and fold in most of the cilantro off heat. Serve with the remaining cilantro.
# Extra Suggestions:
01 -
The source specifies two-to-three-inch chunks, which may take longer than ten minutes to become tender.