Place potato in a microwave-safe bowl; cover with heavy-duty plastic wrap. Micro-wave at HIGH 3 minutes or until almost done.
Heat oil in a Dutch oven over medium heat. Add garam masala and turmeric; sauté 45 seconds or until spices are toasted. Add potato; cook 2 minutes or until potato begins to brown. Stir in tomatoes; cook 3 minutes or until mixture begins to thicken. Stir in carrots, peas, and broth. Bring to a boil; reduce heat, and simmer, uncovered, 4 minutes or until vegetables are tender. Stir in salt and cilantro.