Ingredients

• 1/3 cup vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon ground turmeric
• 2 medium onions, thinly sliced
• 2 tablespoons chopped jalapeño chili
• 1 1/2 pounds white potatoes, peeled, cut into generous 1/2-inch pieces
• 1 1/4 cups chopped tomatoes

Instructions

1. Heat oil in large skillet over medium heat 1 minute. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes. Add onions and jalapeño and sauté until onions soften, about 5 minutes. Add potatoes; stir until well coated with spice mixture. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer. Season to taste with salt and pepper and serve.