Curried Potatoes in Tomato Gravy

Another vegetarian favorite from growing up:

1/4 c oil
1 t cumin seed (optional)
1 bay leaf
3 t coriander
1/4 t paprika
1/2 t turmeric
salt, to taste
6 medium tomatoes, peeled and pureed or finely chopped OR 1 17 oz. can plum tomatoes, without the juice
1 bunch cilantro, finely chopped
9-10 medium potatoes, peeled, and diced
4 c water or stock
2 t lime juice

Heat oil in large heavy duty pot; add cumin seed, bay leaf, coriander, cumin, paprika, turmeric, and salt. Add tomatoes and cilantro; cook until liquid evaporates.
Add potatoes and saute 5 minutes. Add water and bring to boil, mixing well. Cover and simmer for 20 minutes or until potatoes are tender.
Lift cover and cook another 5-10 minutes over low heat, stirring occasionally to mash a few of the potatoes and thicken the gravy. Stir in lime juice and adjust the seasonings. (Serves 8... so you may want to 1/2 the recipe)