Panchporan Aloo (Indian Spiced Potatoes)

• 1 russet potato, peeled and cut into cubes
• 1/2 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon coriander
• 1/2 teaspoon cumin
• 1/8 teaspoon cinnamon
• 1 garlic clove, crushed
• 2 -3 tablespoons olive oil
• 1/2 teaspoon salt
• 1 1/4 cups water, divided
• 1 egg
• 1 roma tomato, seeded and chopped
• 1 teaspoon white vinegar (optional)
• 1/4 cup cilantro (optional)

1. Put 1 tablespoon oil in a nonstick pan with the crushed garlic clove, saute until the clove is lightly browned and then discard the garlic.
2. Add the potato and turn it around in the garlic oil until well coated. Put the lid on the pan and let the potatoes brown for about 10-15 minutes, stirring occasionally .
3. Once the potatoes are browned, add 1/4 of water (enough so that the water comes half way up the potato cubes) put the lid on and let this steam for another 5-10 minutes or until the potatoes are fork tender.
4. While this is happening, prepare the egg. If you want a poached egg, place 1 cup of water, the vinegar and a dash of salt in a saucepan, let this come to a simmer and cook the egg until it is done, but still runny, about 2-3 minutes. OR -- fry the egg in oil.
5. When the potatoes are fork tender, drain off any excess liquid to prevent the potatoes from getting mushy (you want them to retain their shape).
6. Add the remaining 1 or 2 tablespoons of oil, (depending on how dry the pan is) and the spices: the curry powder, cumin, cinnamon, cayenne, coriander and saute for about 2-3 minutes, until all the flavors have mingled.
7. Lastly, add the chopped tomato and a pinch of salt. Saute this until the tomato has warmed through.
8. Serve in a bowl, topped with the egg and a sprinkling of cilantro.
9. Enjoy!

russet potato, curry powder, cayenne pepper, coriander, cumin, cinnamon, garlic, olive oil, salt, water, egg, roma tomato, white vinegar, cilantro

Taken from www.food.com/recipe/panchporan-aloo-indian-spiced-potatoes-288242 (may not work)