Aloo Masala (Curried Stir-Fried Potatoes, or "that spicy potato stuff that's always in dosa")

This recipe comes from Mark Bittman's How to Cook Everything Vegetarian, in which he claims the potatoes remain slightly crunchy, which indicates it isn't exactly the stuff I'm used to having in dosa.  I plan to cook mine all the way through and try to make it less spicy than the stuff served in dosa shops, for Simran's sake.

Ingredients
3 tbs neutral oil, like grapeseed or corn
1 tbs cumin seeds (optional)
1 small red onion, finely chopped
1 1/2 lbs all-purpose potatoes, like Yukon Gold, peeled and shredded or minced
1 tbs garam masala or curry powder
Salt and freshly ground black pepper
Pinch cayenne (nope, I'm leaving this out)
1/4 cup fresh cilantro leaves, chopped

Directions

1. Put the oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add the cumin seeds if you're using them, fry for 30 seconds, then add half the onion and the potatoes. Add the spice blend along with the salt, pepper, and cayenne. Cook, stirring or tossing ,until the onion has caramelized and the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.

2. Add the cilantro to the pan, toss one, an transfer to a serving platter. Garnish with the raw onion and serve immediately.