(Turmeric-Scented Potato Stew)

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, chopped
• •1/2 teaspoon turmeric powder
• •1/2 teaspoon ground coriander
• •1 teaspoon ground cumin
• •2 1/4 pound potatoes, cut into chunks of 1 inch
• •1 tablespoon tomato puree (optional)
• •2 tablespoons chopped fresh coriander (cilantro)

Directions

1. 1Heat the olive oil in a pan over medium heat. Add the chopped onion, and fry gently for about 20 minutes, until soft, browned and collapsed. Add a little water from time to time if they need unsticking.
2. 2Meanwhile, mix the spices with just enough water to form a stiff paste. Leave for at least 10 minutes. When the onions are ready, add the spice paste to the pan and cook gently, stirring, for about 5 minutes, or until the spices no longer smell raw. Don't let the spices burn.
3. 3Add the potatoes, with just enough water to cover. Bring to the boil, and simmer gently until the potatoes are cooked, and the sauce is thick. Add the chopped coriander just before the end of cooking.
4. 4Garnish with whole sprigs of fresh coriander.