- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1/2 pound red potatoes, 1/2-inch dice
- 1/2 pound purple potatoes, peeled, 1/2 dice
- 1 pound sweet potatoes, peeled, 1/2-inch dice
- 1/2 teaspoon kosher salt, divided
- 5 garlic cloves, minced
- 4 teaspoons paprika
- 1 teaspoon ground cumin
- 3/4 teaspoon ground cardamom
- (up to) 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 2 1/2 cups water
- 2 bay leaves
- 1 tablespoon mustard seeds
- 1 (28-ounce) can diced tomatoes
- 2 1/2 tablespoons red wine vinegar
- 1/4 cup minced fresh cilantro
Heat oil in a Dutch oven over medium heat. Add the onions, potatoes, and 1/2 teaspoon kosher salt. Cook and stir occasionally for 10 to 12 minutes, or until the onions are softened. [Side note: If you feel like the vegetables are sticking to the Dutch oven, add a little water or vegetable broth and deglaze with a flat wooden spoon].
Add the garlic, paprika, cumin, cardamom, cayenne, and cloves, and cook for 2 minutes. Deglaze by gradually adding in the water and scraping the bottom of the dish. Add the bay leaves, mustard seeds, and bring to a simmer. Cover, reduce the heat to low, and cook until the potatoes are tender, roughly 15 minutes.
Lastly, add the tomatoes and vinegar, and simmer uncovered until the sauce has thickened slightly, roughly 15 minutes. Discard the bay leaves, stir in the fresh cilantro, and season to taste.
Serve with rice and top with additional fresh cilantro if desired.