4 cups cubed peeled baking potato (about 1 1/4 pounds)
1 tablespoon canola oil
1 teaspoon cumin seeds
1/2 cup finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon paprika
2 tablespoons minced fresh cilantro
Cook potato in boiling water 10 minutes or until tender; drain. Rinse with cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add cumin seeds to pan, and sauté 30 seconds. Add onion, salt, coriander, and paprika; sauté 3 minutes, stirring constantly. Add potato; sauté 2 minutes or until thoroughly heated. Remove from heat, and sprinkle with cilantro. Makes 4 servings.