Ingredients
1 1/2 pounds russet or Yukon Gold potatoes, peeled (OR NOT, we like the skin on!) cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning
2 Tbsp Leek Olive Oil
1 Tbsp cumin seeds
1 small red onion, cut in half lengthwise and then into 1/2-inch cubes
1 tsp ground turmeric
2 tsp coarse sea salt
1 tsp cayenne (ground red pepper)
1 medium-size tomato, cut into 1-inch cubes (or a small can of diced tomatoes)
2 Tbsp Pomegranate Dark Balsamic Vinegar
2 Tbsp finely chopped fresh cilantro leaves and tender stems
Directions
Drain the potatoes and pat them dry.
Heat the Leek Olive Oil in a large sauce pot 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, add Pomegranate Balsamic Vinegar and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to 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, with a few sprigs of fresh Cilantro
Chef tip:
For a thicker sauce, coarsely mash some of the potato cubes.