Spicy Potato and Onion Bread Bake

1.Preheat your oven to 375°F (190°C).

2.In a large pot, boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.

3.In a large skillet, heat a tablespoon of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

4.Add the sliced onions to the skillet and sauté until they are caramelized and golden brown, about 10-12 minutes.

5.Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

6.Add the coriander powder, paprika, turmeric powder, chili powder, and garam masala to the skillet. Mix well and cook for another minute to toast the spices.

7.In a large mixing bowl, combine the cooked potatoes, caramelized onion mixture, and chopped cilantro. Season with salt and pepper to taste.

8.Add the cubed bread to the potato and onion mixture, gently folding to combine everything evenly.

9.Pour the vegetable broth over the mixture, ensuring the bread absorbs the liquid. If using, sprinkle the grated cheese on top.

10.Transfer the mixture to a greased baking dish, spreading it out evenly.

11.Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.

12.Let it cool for a few minutes before serving. Garnish with extra cilantro if desired.