4 servings • 35 minutes

Ingredients

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• 2 1/2 cups Baby Potatoes (halved)
• 1 tbsp Extra Virgin Olive Oil
• 1 Yellow Onion (medium, sliced)
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1/2 tsp Garam Masala
• 1 tsp Salt
• 3 Tomato (large, diced)
• 1 tbsp Ginger (fresh, minced)
• 4 Garlic Clove (minced)
• 1/4 cup Coriander (leaves picked and chopped)

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Directions

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1. In a medium pot, add the potatoes and cover with cold water. Bring to a boil and cook for ten minutes or until fork-tender. Drain and set aside.
2. Heat the oil in a pan over medium-high heat. Add the onions and cook until translucent, about five minutes. Stir in the spices.
3. Add in the tomatoes, ginger, and garlic, and fry for 2-3 minutes. Increase heat and simmer for 12 to 15 minutes or
   until the mixture reduces. Add in the potatoes and warm through.
4. Divide evenly between bowls, top with coriander, and enjoy!
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Notes

Leftovers: Refrigerate in an airtight container for up to four days.

Serving Size: One serving size is equal to approximately one cup.

Additional Toppings: Top with red chili flakes and/or yogurt.

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