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

Name: 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

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Puffy fried kachoris are an ideal match for these addictive, thick-sauced potatoes. Break the crisp-tender breads apart and use them as a scoop to spoon the cur

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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