Bombay Potatoes

By David Cohlmeyer

Makes 6 servings

This comforting potato dish is often served as a simple healthy snack or meal in India. For a more substantial meal, cook some eggs on top of the potatoes during their final reheating. These also make a delightful accompaniment to any meal.

2 pounds unpeeled, well-washed waxy potatoes, cut into 3/4-inch chunks

1 cup water

1 tsp sea salt

6 whole fresh plum tomatoes

3 tbsp coconut oil

1 tbsp whole cumin seeds

1 tbsp whole coriander seeds

1 tbsp whole black mustard seeds

2 onions, finely diced

3 jalapeño peppers, seeds and membrane removed, minced

1 tbsp minced gingerroot

6 cloves garlic, minced

1 tbsp  ground turmeric

1/4 cup chopped cilantro (fresh coriander)

In a large saucepan, combine the potatoes, water and salt. Cover the pot and bring to a boil. Promptly place the tomatoes over the potatoes and cover the pot. As soon as the tomato skins split (check at about 1½ to 2 minutes), lift out the tomatoes and immerse them immediately in cold water. Turn off the heat and cover the pot. Cut the stem end from each tomato. Slip off the skins. Cut the tomatoes into 3/4-inch chunks; set aside.

In a large sauté pan or skillet over medium heat, add the oil. Add the cumin seeds, coriander seeds and mustard seeds and cook, stirring continuously, for 2 minutes. Stir in the onions, jalapeños, ginger, garlic and turmeric and cook, stirring occasionally until the onions are soft, about 5 minutes. Add the onion mixture and the tomatoes into the pot with the partially cooked potatoes. Bring to a boil, reduce the heat, and simmer until the potatoes are tender. Stir in the cilantro just before serving.

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