Potatoes with a Spicy Tomato-Cilantro Sauce from 660 Curries by Raghavan Iyer

Ingredients

• 1 cup tomato sauce, canned or homemade
• 1 cup firmly packed cilantro leaves and tender stems
• 1 teaspoon cayenne (ground red pepper)
• 1 teaspoon cumin seeds, ground
• 2 teaspoons coarse kosher or sea salt
• 2 pounds russet or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning
• 2 tablespoons canola oil
• 1 teaspoon cumin seeds
• ½ teaspoon ground turmeric