Ghurma Aloo

Ghurmas are thick-sauced stews of Iranian origin, spiked with dry herbs and thickened with vegetables. This one traveled through North Indian boarding school kitchens and became a weeknight staple, the kind of dish that feeds a table with almost nothing in the pantry. Potatoes, an onion, a tomato, cumin seeds, turmeric, and cayenne. That is the entire ingredient list.

The technique is straightforward: bloom cumin seeds in hot oil until they sizzle and turn reddish-brown, which takes about five seconds. Potatoes and onion stir-fry until the edges brown. Water goes in, the lid goes on, and the potatoes simmer until almost falling apart. The tomato and cilantro go in last and cook for just two minutes. This is not a fancy dish. It is a dish that a cook of Iranian ancestry made for boarding school students who were hungry and needed something good.