½ tsp carom seeds, lightly crushed

½ tsp cumin seeds, lightly crushed (optional)

1 tsp garam masala, homemade or store-bought

1 medium/150 g yellow or white onion, diced

1 Tbsp peeled fresh ginger, grated

2 garlic cloves, grated

One 28 oz/790 g canned crushed tomatoes

1 lb/455 g Russet or yellow potatoes, peeled or unpeeled and cut into ¼ inch/6mm cubes

1 cup/240 ml water

1 Tbsp lemon juice (optional)

2 Tbsp chopped cilantro, tender stems, and leaves

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Heat the oil over medium heat in a medium Dutch oven or saucepan. When the oil is hot, add the carom and cumin seeds, the seeds will sizzle in the hot oil, and sauté for 30 to 45 seconds until fragrant. Add the garam masala, and turmeric, and sauté until fragrant, 30 to 45 seconds. Add the onion and sauté until translucent, 4 to 5 minutes. Add the ginger, and garlic, and sauté until fragrant, 30 to 45 seconds.
Fold in the tomatoes, potatoes, water, and chilli powder. Bring to a boil over high heat, then reduce to low, cover with a lid, and cook until the potatoes are tender, and fall apart when pressed with a spoon, 45 to 60 minutes. Remove the lid and smash a few potatoes to help thicken the gravy. Taste and season with salt. Add lemon juice if needed; this depends on the quality of the tomatoes. Remove from the heat, garnish with the cilantro, and serve hot or warm with the pooris.

I use my good old trusty Russets or yellow potatoes when making this dish. Peel or leave the skins on; this depends on you and whoever you’re feeding. I like the skins on.
While you can make this with fresh tomatoes, I prefer the richer flavor of canned tomatoes in this dish.
Carom seeds give this dish, its unique aroma. If you can’t find carom, use caraway (the flavor is much closer).
My folks sometimes add cumin to this recipe, so I’ve left it as an option but feel free to drop it.
This gravy gets thickened by the starch from the potatoes and the pulpy crushed tomatoes.

Potatoes in Tomato Gravy/Aloo Tamatar Sabzi