- 1 pound russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning
- 1/4 cup canola oil
- 1 large red onion, cut into 1/2-inch cubes
- 1/4 cup finely chopped fresh cilantro leaves and tender stems
- 1 1/2 teaspoons coarse kosher or sea salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground Deggi chiles (see Notes) or 1/2 teaspoon cayenne (ground red pepper) mixed with 1/2 teaspoon sweet paprika
- Drain the potatoes and pat them dry.
- Heat the oil in a large skillet, or in a wok, over medium heat.
- Add the potatoes and onion, and stir once or twice.
- Cover the skillet, and let the vegetables slowly roast and sweat, stirring them occasionally, until a thin brown layer of crust has formed on the bottom of the skillet and the potatoes are tender (some of the cubes should almost fall apart when pierced), 15 to 20 minutes.
- If the skillet seems too hot and the crust appears to be burning, lower the heat a notch.
- Stir in the cilantro, salt, turmeric, and ground chiles.
- Pour in 1 cup water, and scrape the skillet to release the dark brown layer of onion and potatoes.
- (Once the water warms, the layer will loosen much faster.)
- Bring the orange-yellow curry to a boil and cook, uncovered, until it thickens, about 2 minutes.
- Then serve.