Cumin-Scented Potatoes with Tomatoes *Ghurma Aloo

1 ½ 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 tablespoon cumin seeds

1 small red onion, cut in half lengthwise and then into ½-inch cubes

1 teaspoon ground turmeric

2 teaspoons coarse kosher or sea salt

1 teaspoon cayenne (ground red pepper)

1 medium-size tomato, cored and cut into 1-inch cubes

2 tablespoons finely chopped fresh cilantro leaves and tender stems

Directions at epicurious.com

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