Jeera Aloo (Potatoes Tempered with Cumin seeds)

Ingredients

• 2 large potatoes, cut into small cubes & boiled
• 2-3 tbsp. oil
• 1 heaped tsp. cumin seeds
• 2-3 green chilies, chopped
• 1/4 tsp. asafoetida
• 1 tsp. garlic, finely chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1-2 tbsp. coriander leaves, chopped

Steps

1. Temper cumin seeds in the oil heated in a pan. Wait until the crackling stops, then add green chilies, garlic and asafoetida and sauté for a few seconds.
2. Stir-fry the boiled potatoes in the pan until slightly browned before adding salt and turmeric powder. Sauté over a medium flame for 2 more minutes, until everything is incorporated.
3. Once the flame is off, garnish the potatoes with coriander leaves and a sprinkling of roasted cumin powder. Serve alongside either rice or chapatti.