Aloo Phujia is a potato, onion, and tomato stew with a spicy Indian kick. Serve over brown rice for a wonderfully filling vegetarian main dish or side dish.
Bring all ingredients to a boil in a small, covered stockpot, over medium heat.
Lower temperature to a simmer
Cook for 45 minutes or until the potatoes are cooked & liquid is mostly dissolved.
It should be a little wet. Some water might need to be added to cook potatoes fully. But add by small amounts if needed. The liquid from the onions & tomatoes should do most of the cooking.