Simple ingredients and interesting techniques pack in many flavors in this thick-sauced curry. The roasted chickpea flour not only thickens the sauce but also provides a nutty flavor that tones down the heat from the cayenne pepper.
1poundrusset or Yukon Gold potatoes, peeled, quartered lengthwise, then thinly sliced crosswise, and submerged in a bowl of cold water to prevent browning
Drain the potatoes and pat them dry with paper towels.
Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and smell nutty, 5 to 10 seconds. Immediately add the potatoes and place a lid on the skillet to contain the spattering. Let the potatoes sweat-fry, covered, stirring occasionally, until t