Sindhi Tomato-Aloo Bhugo (Pan-Bhuna)

Method

1. 1Heat oil, crackle cumin, fry onion till deep brown.
2. 2Add ginger-garlic-chilli, then tomato; cook till tomato breaks down (10 min).
3. 3Add turmeric, chilli, coriander powder; fry until oil separates 3 min.
4. 4Tip potatoes in, toss to coat; cover and cook 8 min on low.
5. 5Press some potatoes lightly to release starch into the gravy.
6. 6Garam masala + salt; coriander; serve with hot roti.